Tri Colour Potato Salad
- serves 6
1 lb(s) of purple potatoes, cleaned and cooked, cut into large 1 inch wedged (454 g)
1 lb(s) of baby potatoes, cleaned and cooked, cut into large 1 inch wedges (454 g)
1 lb(s) of yellow potatoes, cleaned and cooked , cut into large 1 inch wedges (454 g)
½ medium red onion, chopped
½ Vidalia onion, chopped
½ cup extra virgin olive oil (125 ml)
3 Tbsp white wine vinegar (45 ml)
1 Tbsp of cider vinegar (15 ml)
1 tsp sugar (5 ml)
1 tsp sweet paprika (5 ml)
1 clove clove garlic, crushed
1 shallot, minced
2 tsp Dijon mustard (10 ml)
Salt and pepper, to taste
4 Tbsp crispy bacon, for garnish (60 ml)
1. In a medium glass bowl combine olive oil, white wine vinegar, cider vinegar, sugar, paprika, garlic, shallot, and mustard until well blended. Add salt and pepper to taste.
2. In a large bowl combine purple, baby and yellow potatoes, and chopped onion and drizzle with dressing. Combine all ingredients until the potatoes are covered with dressing.
3. Garnish with crispy bacon on top.