Add some OH! to your next Potato Salad with this knock out Canadian inspired dish.
Prep time:15 minutes, Cooking time: 20 minutes. Makes approximately 6-8 servings.
|1 lbs||Creamer Red PEI Potatoes|
|1 lbs||Creamer White PEI Potatoes|
|1 Cup||Diced Cherry Tomatoes|
|1/2 Cup||Diced Red Onion|
|1 Cup||Diced Red Pepper|
|1/2 Cup||Maple Bacon (cooked & chopped)|
|1 Cup||Citrus Maple Vinaigrette|
|To taste||Salt and Pepper|
Citrus Maple Vinaigrette:
|1/4 Cup||Extra-Virgin Olive Oil|
|1/4 Cup||Maple Syrup|
|2 Tbsp||Apple Cider Vinegar|
|1 Tbsp||Grated Lemon Zest|
|2 Tbsp||Freshly Squeezed Lemon Juice|
|1 Tbsp||Grainy Dijon Mustard|
|1/2 tsp||Kosher Salt|
|1/2 tsp||Black Pepper|
- Wash potatoes. Boil with peelings intact 20-25 minutes until you can pierce with fork. Drain and set aside to cool for 15 minutes.
- Once potatoes are cooled, slice in half and set aside in a large bowl.
- Add the chopped red pepper, red onion, tomatoes, and cooked maple bacon to bowl and gently stir to combine.
- Add the prepared vinaigrette, salt and pepper and stir. Sprinkle with extra fresh lemon zest. Cover bowl and chill in fridge until ready to serve. Salad will keep in refrigerator for up to 3 days.
To make Citrus Maple Vinaigrette: Whisk the ingredients together in a bowl as listed or for quick mixing, add to a mason jar, cover, and shake until blended.