Champagne Vinaigrette Potato Salad

wanted to serve potato salad with my beer brined grilled chicken, but I wanted it to be a little different. I decide to cook the potatoes on the grill and then I used a champagne vinaigrette dressing instead of mayonnaise. I couldn't stop eating it. Here's what you'll need:

  • mall red potatoes (I use 4 per person)
  • champagne vinaigrette
  • 2 TBL fresh parsley, chopped
  • 2 tsp chopped fresh rosemary

Wash the potatoes and add them to the top shelf of a preheated grill. Let them cook (325 degrees) for about an hour or until cooked through. Remove the potatoes from the grill and cut them into bite sized pieces. Depending on the size, you should get 4-6 pieces per potato. Put them in a bowl and drizzle with the champagne vinaigrette until all the potatoes are well coated. Add chopped fresh parsley and rosemary, then salt and pepper to taste.​

The potatoes have a nice smoky flavor from the grill and the skins are almost a little crunchy. All I can say is that I should have made more. I will be making them again...​

Enjoy,​

Lynn

Champagne Vinaigrette

One of my goals is to get you to quit buying bottled salad dressing. If you learn to make your own, you always have exactly what you want without all those mystery ingredients you can't pronounce. ​It's so simple you'll wonder why you've never done it before. This champagne vinaigrette is a great one to have on hand because it's so versatile. I've used it for potato salad, a spread on sandwiches, and of course a dressing for all kinds of salads. Here's what you'll need:

  • ½ shallot, quartered & minced
  • 1 clove garlic, minced
  • 1/8 tsp Kosher salt
  • 1 TBL Dijon mustard
  • 2 TBL sugar
  • 1/8 tsp of ground white pepper
  • ½ C champagne vinegar
  • 1 ½ C canola oil

In a blender process the shallot and garlic until finely minced. Add the mustard, sugar, pepper, salt, &  vinegar. Process to combine ingredients thoroughly. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Taste & adjust seasoning. That's it!!

Enjoy!

Lynn

Champagne Vinaigrette

  • ½ shallot, quartered & minced
  • 1small clove garlic, minced
  • 1/8 teaspoon kosher salt
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons sugar
  • 1/8teaspoon of ground white pepper
  • ½ cup champagne vinegar
  • 1 ½ cups Canola oil

 In a blender process the shallot and garlic until finely minced. Add the mustard, sugar, pepper, salt, &  vinegar.Process to combine ingredients thoroughly. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Taste & adjust seasoning.