Food recipes, Recipes

Rougette Potato Salad

With Labor Day here, this recipe is an awesome twist on an old favorite and yet another delicious creation from our Morris Plains Vineyard Lead, Karen!


  • 1/2 pound Rougette, cubed
  • 1.5 pounds boiled potatoes
  • 3 red peppers, sliced thinly
  • 2 sweet onions, sliced thinly
  • 5 tablespoons olive oil
  • 3 tablespoons of wine vinegar
  • 4 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • 1/2 bunch of fresh parsley
  1. Whisk together vinegar and oil, season with salt and pepper.
  2. Wash and chop herbs and add to mixture with Rougette. Cover and leave to marinate for 1 hour.
  3. Slice potatoes and add to the onions and peppers, gently fold into marinade.
  4. Let stand 15 minutes before serving.

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