Author: Allie, Hamama Success Team Manager Prep Time: 30 minutes Cook Time: 15 minutes Makes: 6 servings Everyone knows a good potato salad, but it’s fun to change up the recipe now & again. It makes a great side dish to share, especially at a summer cookout. This elevated recipe combines delicious textures & flavors and is topped with fresh & flavorful microgreens. It nestles in next to pork tenderloin just as well as a tasty burger! Give it a try. Ingredients: 3 pounds red potatoes, scrubbed & cut into ¼ inch slices 4 tbsp rice wine vinegar 2 tbsp balsamic vinegar 6 tbsp extra-virgin olive oil 1 tbsp Dijon mustard 1 small red onion, finely diced ½ tsp salt ½ tsp freshly cracked black pepper 3 tbsp fresh parsley or tarragon ¼ cup capers, rinsed Handful of Hot & Peppery blend microgreens Instructions: Bring the potatoes to a boil and simmer until tender (about 5 minutes). Drain. Gently toss warm potatoes with 3 tbsp of rice wine vinegar, ½ teaspoon salt and ½ teaspoon black pepper. Chill 20 minutes. Whisk the remaining rice wine vinegar with the balsamic, olive oil, Dijon, red onion, fresh herbs and capers. Toss the chilled potatoes with the vinaigrette. Season with salt and pepper to taste. Top with Hot & Peppery microgreens & serve.
