Recipes
Tuscan Potato Salad
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Ingredients
  • 2 lbs small red potatoes (about 2” in diameter) scrubbed & sliced, 1/4 inch thick
  • Salt & Pepper
  • 3 tbl. red wine vinegar
  • 2 tbl. water
  • 2 garlic cloves, minced
  • 1 tsp. minced fresh rosemary
  • 2 tsp. Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 2 tbl. finely chopped fresh parsley
  • 2 large jarred roasted red peppers, drained & sliced thin
  • 1/2 cup shredded Parmesan cheese (shred the cheese on the big holes of a box grater)
Directions:
Bring potatoes, 2 tbl. salt and enough water to cover potatoes by 1 inch to boil in large saucepan over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 5 minutes. While potatoes simmer, whisk vinegar, water, garlic, rosemary, 1/2 tsp. salt and 1/4 tsp. pepper in large bowl. Drain potatoes thoroughly in colander and spread in even layer on rimmed baking sheet. Drizzle half of vinegar mixture over hot potatoes and let stand until cool, about 20 minutes. Stir mustard into remaining vinegar mixture, then slowly whisk in oil. Scatter parsley, peppers and Parmesan evenly over potatoes. Transfer potato mixture to bowl with vinaigrette and toss gently until combined. Serve.


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