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John Hastings' Lemon Balsamic Potato Salad
Category: Side Dishes
This potato salad rises above the traditional picnic staple with a kick of jalapeno and a layer of sweet citrus from our Lemon Balsamic and Sweet Hojiblanca EVOO.
- 1 1/2 pounds yukon gold potatoes
- 8 soft boiled eggs
- 1 cup diced bread with butter jalapeno peppers
- 1 cup diced celery
- 1 cup diced green pepper
- 1 cup diced scallions
- 1/2 - 1 cup OTO Lemon White Balsamic Vinegar
- OTO Extra Virgin Olive Oil
Alternative to diced bread with butter jalapeno peppers: Roughly 3 whole jalapenos with 1 cup diced bread and butter pickles
Combine ingredients except for vinegar and EVOO in a bowl and mix so soft eggs are coated. Slowly add the vinegar, up to 1 cup. Finish with a drizzling of the EVOO and salt to taste.