Tuscan Potato Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
- Ingredients
- 6 cups small Red pepper flakes (scrubbed and sliced 1/4-inch thick)
- salt (to taste)
- 3 Tbsps white wine vinegar
- 2 Tbsps water
- 2 cloves garlic cloves (finely minced)
- 1 tsp fresh rosemary (finely minced)
- freshly ground Black pepper (to taste)
- ¼ tsp Dry mustard
- ¼ cup Smart Balance® Cooking Oil
- ¼ cup fresh parsley (finely chopped)
- 1 roasted Red pepper (jarred) drained and sliced thin
- ½ cup Parmesan (shredded)
Preparation steps
1.
In a large saucepan of salted boiling water, bring potatoes to a boil and cook until just fork tender, or about 10 minutes.
2.
Meanwhile, in a small bowl, whisk vinegar, water, garlic, minced rosemary, salt and pepper to taste. Drain potatoes thoroughly. Layer potatoes on a large serving platter, lightly drizzle each layer with half of the vinegar mixture. Let stand until potatoes are cool, or about 20 minutes.
3.
Stir dry mustard into remaining vinegar mixture and slowly whisk in Smart Balance® Cooking Oil. Drizzle remaining vinegar mixture over potatoes. Sprinkle parsley, sliced peppers and Parmesan cheese evenly over the potatoes. Serve at room temperature or refrigerate and serve cold.
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