Baby-Red-Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2.5kg baby red-skinned potatoes1/2 cup red-wine vinegar1/2 cup grainy dijon mustard2 shallots, finely chopped1/2 tsp salt1/2 cup vegetable oil1 cup finely chopped parsley
Place potatoes in a large pot of salted water. Cover and bring to a boil. Uncover and cook until tender, 17 to 20 minutes. Drain. When cool enough to handle cut in half and place in a very large bowl.
Whisk vinegar with Dijon, shallots and salt. Whisk in oil. Add half of this vinaigrette to warm potatoes. Stir to coat. Cool potatoes to room temperature. Just before serving, stir in remaining vinaigrette and parsley.
Number of Servings: 12
Recipe submitted by SparkPeople user JAMIE2JORDE.
Whisk vinegar with Dijon, shallots and salt. Whisk in oil. Add half of this vinaigrette to warm potatoes. Stir to coat. Cool potatoes to room temperature. Just before serving, stir in remaining vinaigrette and parsley.
Number of Servings: 12
Recipe submitted by SparkPeople user JAMIE2JORDE.
Nutritional Info Amount Per Serving
- Calories: 204.2
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 372.6 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 3.7 g
- Protein: 5.0 g
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