Picnic Potato Salad
Update your traditional potato salad recipe with this simple dish.
- Preheat oven to 375°.
- Place potatoes on a baking sheet and toss with 1 tablespoon olive oil, 1 teaspoon salt and ½ teaspoon pepper. Roast in the oven until fork tender, about 25 minutes.
- Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Sauté green beans and mushrooms until beginning to caramelize, about 7 minutes. Season to taste with salt and pepper.
- In a large bowl, whisk together mustard, vinegar, brown sugar, garlic powder and remaining ¼ cup olive oil. Add parsley flakes, and salt and pepper to taste.
- Remove potatoes from oven and transfer to a cutting board. Carefully slice hot potatoes into ½-inch disks, then immediately add to vinaigrette. Add green beans and mushrooms, tomatoes, green onion, and feta cheese and toss to combine ingredients. Serve warm or at room temperature.
Recipe courtesy of Chef Kates,
ALDI Test Kitchen
2 pounds Yukon Gold potatoes
¼ cup plus 2 tablespoons Carlini Extra Virgin Olive Oil, divided
1 teaspoon Stonemill Essentials Iodized Salt, plus additional to taste
½ teaspoon Stonemill Essentials Ground Black Pepper, plus additional to taste
8 ounces Season's Choice Extra Fine Green Beans, partially thawed and cut in half
4 ounces button mushrooms, sliced
1 tablespoon Burman's Dijon Mustard
1 tablespoon Priano Balsamic Vinegar*
1 tablespoon Baker's Corner Light Brown Sugar
½ teaspoon Stonemill Essentials Garlic Powder
1 tablespoon Stonemill Essentials Parsley Flakes
8 ounces cherry tomatoes, halved
¼ cup sliced green onion
½ cup Specially Selected Feta Cheese Crumbles
*These are Special Buy items that are only in stores for a limited time and may no longer be available.