Best Balsamic Vinegar Potato Salad Recipes

SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION

Steps:

• Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
• For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
• RED CABBAGE SLAW:
• Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
• WITH CHINESE AND BALSAMIC VINEGAR EMULSION
• In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.

BALSAMIC VINEGAR POTATO SALAD

Steps:

• Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl.
• Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.

ROASTED POTATO SALAD WITH CAPERS AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 400*. In a medium bowl, toss diced potatoes with olive oil and garlic.
• Place potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, tossing occasionally, until potatoes are tender.
• Set aside to cool.
• Transfer potatoes to a serving bowl. Toss with balsamic vinegar, onion, capers, salt and pepper. Serve at room temperature or chilled.

BALSAMIC VINEGAR POTATO SALAD

Steps:

• Cook potatoes in water until tender. Drain, and transfer to a large bowl.
• Add green onions, red peppers, olives, and artichokes to the bowl with the potatoes.
• In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil dried mustard and parsley.
• Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.

BALSAMIC VINEGAR POTATO SALAD BY GEORGE

Steps:

• Clean, peel, boil, drain, rinse, and cool potatoes.
• In a separate bowl mix remaining ingredients.
• Stir into potatoes.
• Cover and cool thoroughly before serving.