This potato salad is perfect for picnics and BBQs because it has a dairy-free dressing which won’t spoil quickly when left in the sun. Kids will have fun drizzling olive oil into the food processor, watching the vinaigrette emulsify. You’ll have extra Vidalia onion vinaigrette leftover to dress for future salads. This recipe comes to us from Andrea Meyers of Andrea’s Recipes.
Adult: Preheat an oven to 425 degrees. Place the potatoes in a roasting pan and bake for about 25-30 minutes, or until tender when pierced with a fork.
Together: Put the onion wedges into a food processor and process for 15-20 seconds, or until the onion is minced and juicy. Add the apple cider vinegar, honey, Dijon mustard, salt and pepper to the processor. Process the ingredients together for 10 seconds, or until thoroughly mixed. While the processor is running, drizzle the olive oil through its top until the onion oil mixture is fully suspended. Transfer the dressing to a jar or bowl.
Adult: Take the potatoes out of the oven and let cool for 5-10 minutes, or until they are cool enough to touch.
Kid: Quarter the potatoes and transfer them to a serving bowl.
Together: Toss about 1/2 cup of the vinaigrette with the potatoes, taking care to ensure the ingredients are evenly distributed. Taste for seasoning and add more vinaigrette if desired, reserving any extra dressing for future salads. Toss the potato salad with the fresh parsley and enjoy!