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Potatoes tossed in vinaigrette instead of a mayonnaise dressing make a perfect side dish for hot weather picnics and barbecues. Photo credit: Joanne Bruno from Eats Well with Others.
1 1/2 pounds unpeeled red potatoes, cut into 1-inch cubes
1/4 cup white wine vinegar
3 tablespoons olive oil
1 teaspoon honey
1 1/2 teaspoons McCormick® Basil Leaves
1 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Black Pepper, Ground
1/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
Place potatoes in water to cover in large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 to 12 minutes or until potatoes are fork-tender. Drain well. Cool completely.
Mix vinegar, oil, honey and seasonings in small bowl with wire whisk until well blended.
Place potatoes, celery, bell pepper and onion in large bowl. Add vinaigrette; toss gently to coat well. Cover. Refrigerate until ready to serve.
(Amount per serving)