Home
Blog
Sauteed Potato Salad with Balsamic Maple Dressing

Sauteed Potato Salad with Balsamic Maple Dressing

This versatile potato salad recipe can be made with many of our infused extra virgin olive oils and our white/dark balsamic vinegars, depending on your palate preferences.

We have paired some oil and vinegar combinations for you to try in this dish. Better yet, we invite you to stop in and try them all. Find your favorites and get creative!

Ingredients

For the salad…

2 to 3 strips bacon (pork or vegetarian)

2 tablespoon BLUE OLIVE Varietal Extra Virgin Olive Oil of your choice

1 pound fingerling potatoes, sliced into about 1/8″ disks

2 green onions, sliced thin

1/2 red bell pepper, chopped

1 handful spinach, sliced chiffonade*

salt and freshly ground black pepper

For the dressing…

3 tablespoon BLUE OLIVE Infused Extra Virgin Olive Olive**

3 tablespoon BLUE OLIVE White or Dark Balsamic vinegar**

1 tablespoon stone ground mustard

1 tablespoon maple syrup

1/2 teaspoon BLUE OLIVE Himalayan Sea Salt

1/4 teaspoon dried sweet basil

Directions

-Prepare the bacon/vegetarian bacon according to package directions. Set aside on paper towels to drain.

-While the bacon cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the potatoes, sprinkle lightly with salt, and saute until the potatoes turn golden (about 20 minutes).

Add the green onions, peppers, and spinach. Crumble the bacon over the potatoes. Turn heat to low, and hold until serving.

For the dressing:

Whisk together all ingredients in a small bowl until emulsified.

Just before serving, drizzle most of the dressing over potatoes and gently turn the salad to distribute. Taste, and add salt, pepper, and more dressing to suit.

*To chiffonade leaves, you would stack the leaves and roll them into a tube, and then carefully cut across the ends of the tube with your knife to produce fine strips.

Sauteed Potato Salad with Balsamic Maple Dressing

Ingredients

For the salad…

2 to 3 strips bacon (pork or vegetarian)

2 tablespoon BLUE OLIVE Varietal Extra Virgin Olive Oil of your choice

1 pound fingerling potatoes, sliced into about 1/8″ disks

2 green onions, sliced thin

1/2 red bell pepper, chopped

1 handful spinach, sliced chiffonade*

salt and freshly ground black pepper

For the dressing…

3 tablespoon BLUE OLIVE Infused Extra Virgin Olive Olive**

3 tablespoon BLUE OLIVE White or Dark Balsamic vinegar**

1 tablespoon stone ground mustard

1 tablespoon maple syrup

1/2 teaspoon BLUE OLIVE Himalayan Sea Salt

1/4 teaspoon dried sweet basil

Directions

-Prepare the bacon/vegetarian bacon according to package directions. Set aside on paper towels to drain.

-While the bacon cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the potatoes, sprinkle lightly with salt, and saute until the potatoes turn golden (about 20 minutes).

Add the green onions, peppers, and spinach. Crumble the bacon over the potatoes. Turn heat to low, and hold until serving.

For the dressing:

Whisk together all ingredients in a small bowl until emulsified.

Just before serving, drizzle most of the dressing over potatoes and gently turn the salad to distribute. Taste, and add salt, pepper, and more dressing to suit.

*To chiffonade leaves, you would stack the leaves and roll them into a tube, and then carefully cut across the ends of the tube with your knife to produce fine strips.

**

Tarragon Infused Oil & Premium A White Balsamic

Lemon Infused Oil & Oregano White Balsamic

Wild Mushroom and Sage Infused Oil & Maple Dark Balsamic

Tuscan Herb Infused Oil and Traditional Dark Balsamic

Harissa Infused Oil (hot) and Red Apple Dark Balsamic