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Warm potato salad

Recipe Information

Servings 6
Preparation Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Potato
Category Vegetables
Meal Lunch; Dinner; Snack
Type Appetizer; Side Dish
Subtype Salad
Cuisine American
Cook Method Boiling
Diet Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; Diabetes Meal Plan; Vegetarian; Vegan

Ingredients

  • 1 pound small red or white new potatoes (about 1 1/2 inches in diameter)

  • 1 tablespoon Dijon mustard 

  • 1 tablespoon whole-grain mustard 

  • 2 tablespoons rice vinegar 

  • 2 teaspoons red wine vinegar or sherry vinegar 

  • 2 tablespoons shallots, minced

  • 4 teaspoons extra-virgin olive oil 

  • 2 tablespoons fresh Italian parsley, chopped

  • 1/4 teaspoon salt 

  • 1/4 teaspoon freshly ground black pepper 

 

Directions

  • Boil the potatoes in a saucepan over high heat. Reduce to medium heat and cook uncovered for 15-20 minutes. Drain and let cool, then cut each potato in half and place on a serving dish.

  • Whisk together the Dijon mustard, whole-grain mustard, rice vinegar, red wine vinegar, and shallots in a small bowl. Slowly drizzle in the olive oil, and add the parsley, salt, and pepper. Pour the dressing over the warm potatoes, mix gently, and serve immediately.

 

Nutrition (per serving)

  • Calories: 104 cal

  • Total fat: 3g

  • Saturated fat: 0g

  • Monounsaturated fat: 2g

  • Cholesterol: 0mg

  • Sodium: 204mg

  • Potassium: 432mg

  • Carbohydrate: 16g

  • Fiber: 1g

  • Protein: 2g

  • Calcium: 14mg