Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.

More from:

4th of July

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Ina Garten

Red Rice Salad

Recipe courtesy of Giada De Laurentiis

German Potato Salad

Recipe courtesy of Bobby Flay

White Chili

Recipe courtesy of Ellie Krieger

White Chicken Chili

Recipe courtesy of The Neelys

Potato Casserole

Recipe courtesy of Trisha Yearwood

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Red Beans and Rice

Recipe courtesy of Robert Irvine

Blue Cheese Dressing

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword