S - T - R - E - T - C - H - E - D Potato Salad

For this recipe - use either Yukon gold potatoes or even-sized new potatoes (try mixing red, purple and gold) or small, even-sized fingerlings.  Anything that adds to the visual appeal of food is a good thing; we eat with our eyes first.


Make the dressing first to allow the flavors to develop. 


Makes enough for 15 servings (so cut it down by half if that works for your situation).
Takes about 20 minutes or so to prepare once you have cooked the veggies.
PointsPlus Value 3 per serving.

Ingredients:
2 LBS potatoes, cut into 1" cubes (or into halves or 1/4 if baby potatoes are being used)
1 small head of cauliflower, broken down into florets
1 C frozen green peas, thawed
2 C cherry or grape tomatoes, cut in half
1 C celery, chopped heart and inner leaves
1/2 C Vidalia onions, chopped finely
1/2 C chopped parsley
1/4 C chopped chives
1/4 C basil leaves (rolled like a cigar and cut into strips)

Dressing:
3 TBSP of your best extra virgin olive oil
2 TBSP sugar
2 TBSP mayonnaise
2 TBSP Dijon mustard
1/4 C red or white wine vinegar
2 TBSP lemon juice
Salt to your taste
dash of Cayenne pepper or ground black pepper to your taste

Instructions:
~  To make the dressing - place all the ingredients into a bowl and whisk until you're satisfied that they're all combined, transfer to a jug and set aside.
~  Steam the potatoes till tender - the best way to do it is to cut them into the size you want (about 3/4" cubes or so) first then get them right into the steamer.  Once they're tender, about 6 or 7 minutes, pull out the steamer basket and immerse the whole thing in iced water.  Drain when cool and pat dry with kitchen paper.
~  Do the same with the cauliflower, but don't allow it to become softer in texture than the potatoes, the steaming will only take about 3 or 4 minutes.
~  Run the peas under hot water or immerse them into the steamer water for a minute or so to thaw them and then cool and dry them also.
~  In a large bowl, combine the potatoes, cauliflower, peas, tomatoes, celery, onions and chopped herbs and toss together carefully with a large (metal - don't use plastic or wooden) spoon.  (Okay - for the curious - the metal spoons edge is less likely to squish or break up the ingredients if you toss with a "folding" technique).
~  Once you are satisfied that all the ingredients are evenly distributed, pour over the dressing covering as much of the salad with the liquid as you can.  Cover with plastic wrap and refrigerate until you need it.

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Enjoy the rest of your week