Deer Valley Resort's St. Patrick's Day Potato Salad
Yield: 4-6 Servings
1 pound Brussels Sprouts, cleaned and cut in quarters
1 pound Red Potatoes, medium dice, skin on
1 1/2 Cups Shredded Purple Cabbage
1 Cup Pickled Red Onion, (Recipe Follows)
1/2 Cup - 1 Cup Cider Whole Grain Mustard Vinaigrette (Recipe Follows)
Crispy Bacon Bits for garnish
In a large pot, bring water and 2 tablespoons salt to a boil. Add cut potatoes and cook until half way done - approximately 6-7 minutes. Drain potatoes and rinse under cold water, until cold throughout.
Mix cold potatoes with cut Brussels sprouts and gently toss with small amount of oil, salt and pepper until evenly coated. Spread on sheet pan and roast in oven at 350 for approximately 15 minutes or until golden brown and cooked through completely. Remove from oven and refrigerate until cold.
In large bowl, add cold potatoes and Brussels sprouts with purple cabbage, pickled red onion and vinaigrette. Adjust seasonings as needed.
Garnish with crispy bacon bits.
*This Salad can be made several hours ahead of time and kept in the refrigerator - simply omit the bacon bits until right before serving.
Pickled Red Onions
1 1/2 cup red wine vinegar
1/4 cup water
3/4 cup granulated sugar
1/2 tsp. salt
1/4 tsp. ground pepper
2 red onions, thinly sliced
Bring all ingredients, except onions, to a boil on the stove. Remove from heat and gently pour hot liquid over red onion slices. Be sure that all of the onions are covered in liquid . Allow to cool completely. Once cold, drain liquid from onions.
Cider Whole Grain Mustard Vinaigrette
1/4 Cup Whole grain mustard
3/4 cup apple cider vinegar
1/4 cup apple cider
2 tsp. salt
1 tsp. pepper
1/2 tsp. crushed garlic
1 1/2 cups oil
Whisk together all ingredients except oil. Slowly drizzle oil into mixture as you continue to whisk. The dressing will slightly thicken. Adjust seasonings and flavorings as needed. Store vinaigrette in the refrigerator.