Warmed Potato Salad with QM Caramelized Onion Mustard and Pickled Shallot Vinaigrette

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Warmed Potato Salad with QM Caramelized Onion Mustard and Pickled Shallot Vinaigrette

Roasting the caramelized onion mustard coated potatoes is a nice change for this potato salad and serving it warm with black olives, capers and radishes gives it tang and texture. Serve it along side, roasted meats or bring along to a picnic. Delicious any… time of the year!
1½ lbs (750 g) baby potatoes
2 tbsp (25 mL) extra virgin olive oil
2 tbsp (25 mL) Queen Mary Caramelized Onion Mustard
½ tsp (2 mL) sea salt
½ tsp (2 ml) freshly ground black pepper
¼ cup (50 mL) thinly sliced black olives in brine, nicoise
1 tbsp (15mL) baby capers, draied
6 radishes, cut into thin wedges

Caramelized Onion Mustard and Pickled Shallot Vinaigrette
2 tbsp (25 mL) Queen Mary Caramelized Onion Mustard
3-4 tbsp (40-50 mL) red wine vinegar
2/3 cups extra virgin olive oil
2 tbsp water
1 medium shallot (about ¼ cup or 50 mL), thinly sliced
Salt and pepper to taste

Preheat oven to 400 F.

In a medium bowl, mix together 2 tbsp of each olive oil and QM Caramelized Onion Mustard, salt and pepper. Toss in the baby potatoes and coat well. Transfer to a baking sheet and bake in a preheated oven for 30 to 40 minutes, depending on the size of the potatoes. When potatoes are fully cooked through (Run tip of the knife into potato to determine doneness. If knife enters easily, the potatoes are done.) allow to rest for 30 minutes.

In the meantime, prepare salad dressing: whisk together QM caramelized onion mustard, red wine vinegar, olive oil, and water. Season to taste. Add in thinly sliced shallot and allow to rest at room temperature for at least 1 hour; this will pickle them. This dressing can be made 1 week ahead of time and brought to room temperature 2 hours before using.

To dress potatoes, put potatoes in a large mixing bowl, toss in capers, radishes and black olives. Dress with about 1/3 cup (75 mL) dressings. Adjust seasonings if necessary.

Makes 1 ½ cup (375 mL) vinaigrette
Serves: 8-10 people as a side dish.

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