Fingerling Potato Salad with Shallots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 bag of fingerling potatoes, about 1.5 lbs3 large eggs, hard boiledDressing:1 large shallot, finely sliced3 tsp Kozlik's Triple Crunch mustard (or other whole seed mustard)2 tsp Maille Horseradish mustard2 Tbsp white wine vinegar1 Tbsp + 2 tsp olive oilKosher or sea salt to taste (about 2 tsp)
Boil the potatoes to a pretty toothsome texture and boil the eggs right along with them.
While those are cooking, make the dressing. Combine all the wet dressing ingredients in a small bowl and stir together vigorously. Add shallots and salt and stir.
Remove the eggs and potatoes, rinse in cold water. Shell and dice the eggs. Cut potatoes into 2" pieces. Stir all ingredients in a large bowl.
Number of Servings: 5
Recipe submitted by SparkPeople user CHESTERRANT.
While those are cooking, make the dressing. Combine all the wet dressing ingredients in a small bowl and stir together vigorously. Add shallots and salt and stir.
Remove the eggs and potatoes, rinse in cold water. Shell and dice the eggs. Cut potatoes into 2" pieces. Stir all ingredients in a large bowl.
Number of Servings: 5
Recipe submitted by SparkPeople user CHESTERRANT.
Nutritional Info Amount Per Serving
- Calories: 241.9
- Total Fat: 7.9 g
- Cholesterol: 127.2 mg
- Sodium: 92.2 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 4.0 g
- Protein: 7.1 g