Makes 5 cups
-4 c. baby red or Yukon gold potatoes, cut in quarters
-2 T. minced celery
-1/4 c. red onion, finely diced
-1 Gala apples, peeled and diced into 1/2 inch chunks
-2 T. chives, minced
-1 t. Dijon mustard
-1 T. extra virgin olive oil
-1 T. red wine vinegar
-1 T. reduced fat mayonnaise
-salt and fresh pepper
Boil potatoes in salted water until soft, approx 10 – 14 minutes, or until soft if pierced with a fork. Drain and let cool.
While the potatoes are boiling, combine red onion, celery, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook.
Once the potatoes are done and cool, mix into the bowl and add chives and apples, additional salt and pepper to taste.
Serve room temperature or refrigerate until ready to serve. Enjoy!
-1 lb. small yellow potatoes
-1/4 med. sweet onion, thinly sliced
-1/2 c. red wine vinegar, divided
-Salt and black pepper, to taste
-4 T. olive oil
-1 1/2 T. coarse-ground mustard
-1 head radicchio, cored and chopped
-1/4 c. chopped parsley
Simmer potatoes covered in water until tender, about 15 minutes. Drain potatoes, cut in halves or quarters and place in large bowl with onion.
In small bowl whisk together 1/4 cup vinegar, oil, mustard and salt and pepper to taste; pour over potatoes and toss.
Fold in radicchio and remaining vinegar, to taste.
Season with salt and pepper, fold in parsley.
Serve immediately, or cover and chill up to 6 hours. Enjoy!