I first made this balsamic potato salad back in April, early on in this Corona-Apocalypse 2020. I mixed balsamic vinegar with honey, salt & pepper, & sauteed onions. I wasn’t going to buy balsamic on my recent visit, but it was $3 off, so only $9 for 1 liter. It even has the “made in Italy” certifications.
Once the potatoes were cooked, I took 1/2 C. of balsamic & 1/2 C. of honey, & microwaved 25 seconds to thin out the honey. Sprinkle pink Himalayan salt & cracked black pepper into mix, then whisk it. Poured that mix onto the cooked potatoes. I found that dumping the potatoes between the bowl and kettle, was easier than stirring it. Made a 2nd smaller mixture of honey & balsamic & poured more onto potatoes. The last thing I added was sauteed onions. I put it in the fridge, & moved on to the quinoa salad.
As for the quinoa salad, after cooking, add sauteed red bell pepper, green onions, pink salt, & 1/3 C. balsamic vinegar. Stir & add fresh grated Romano. I put it in the freezer to cool faster, before adding tomatoes & cucumbers. Then both potato salad & quinoa salad went into the freezer for a faster cool down. I was getting hungry at this point, and still had corn on the cob to make. I highly recommend trying steak seasoning on your corn, specifically Penzey’s Mitchell Street Steak seasoning is great on corn.
5 lbs baby potatoes
1 yellow onion sliced & sauteed.
1 C. of Balsamic vinegar (may add more beforeeating)
About 2/3 to 3/4 C. Honey, warmed to thin it.
Pink Himalayan salt
Cracked black pepper
1 & 1/4 C. Quinoa, dry & cooked to directions
1 red bell pepper
Campari tomatoes (about 6)
1 in 1/4 cup dry quinoa. One red bell pepper
As I mentioned, I put both salads in the freezer to cool faster. Now, I’m ready for corn on the cob.
Also, I’m cheating with a store-bought rotisserie chicken. Otherwise, everything else is homemade. Close enough. I also have fresh, locally grown watermelon.
Perhaps you can enjoy one or both of these salads with your Labor Day weekend meal! 😃😎