"A confetti of summer peppers brings sweet and spicy heat to this potato salad. It's a lighter no-mayo salad, which relies on olive oil and white balsamic vinegar to bind the ingredients. White balsamic vinegar is made from Trebbiano grapes. The juice of the grapes is cooked at a low temperature and aged for no longer than one year. It contrasts to dark balsamic vinegar, which is made from the same grape."
"However, the juice is reduced and then aged for at least 12 years to achieve a rich, caramelized flavor and a dark, syrupy consistency. White balsamic vinegar is distinctively lighter and fruitier, which lends itself well to dressings, fruit and salads. The potatoes can be left unpeeled in this recipe. The skins will provide additional texture and nutrients to the salad."
"It's important to toss the potatoes with the vinegar and oil while still warm to allow them to absorb the liquid and flavors as they cool. If white balsamic vinegar in unavailable, you can substitute a high-quality white wine vinegar and add 1 teaspoon of sugar. Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in Marin. Visit TasteFood at TasteFoodblog.com."
A confetti of summer peppers adds sweet and spicy heat to a lighter, no-mayo potato salad bound with olive oil and white balsamic vinegar. White balsamic vinegar comes from Trebbiano grapes whose juice is cooked at low temperature and aged no longer than one year, producing a lighter, fruitier flavor than dark balsamic, which is reduced and aged at least 12 years for a caramelized, syrupy profile. Potatoes can be left unpeeled for texture and nutrients and should be tossed with vinegar and oil while warm to absorb flavors as they cool. High-quality white wine vinegar plus one teaspoon sugar can substitute for white balsamic.
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