Salads
Sides & Accompaniments
Salute summer with this robust salad, a juicy grilled steak or burgers, and fresh berries for dessert.
Makes 10 cups, about 8 – 12 servings
1 lb SUNSET® Splendido™
Grape Tomatoes, cut in half
12 lb very small red potatoes, quartered
6 Tbsp olive oil
1/4 cup red wine vinegar
1 Tbsp Dijon mustard
3/4 tsp salt
1/2 tsp black pepper
3/4 cup sliced celery (about 2 large ribs)
3 oz (about 1/2 cup) crumbled blue cheese
3 green onions, thinly sliced
2 Tbsp chopped fresh parsley
Put potatoes in a medium saucepan, add water to cover, and bring to a simmer. Cook at a slow simmer until just tender, about 8 – 12 minutes.
In a large bowl, whisk oil, vinegar, mustard, salt and pepper. Add cooked potatoes and remaining ingredients and gently fold together to coat vegetables well with dressing. Refrigerate until ready to serve.
Chef’s Note: To make a warm potato salad, toss the ingredients together when the potatoes are still warm and serve immediately.
