Fingerling Potato Salad
- Number of Servings: 4
Ingredients
1 pound fingerling potatoes1/2 cup chicken stock3 tbsp rice wine vinegar1/3 cup vegetable oil2 tsp dijon mustardchopped fresh chives
1. Place potatoes in stockpot with enough salted water to cover. Simmer (don't boil) on medium abut 20 min utes until potatoes are fork-tender. Drain. Cool potatoes just enough to handle comfortable.
2. Slice cooled potatoes in 1/4 in rounds. Place in serving bowl; set aside.
3. Heat chicken stock to a simmer on medium in small saucepan. Whisk in vinegar, oil, and mustard. Simmer, stirring, until heated through.
4. Add stock mixture to potatoes in bowl; gently toss. Season to taste with salt and pepper; add chives and stir gently to combine.
5. Let rest 15 minutes before serving.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JENJESS48.
2. Slice cooled potatoes in 1/4 in rounds. Place in serving bowl; set aside.
3. Heat chicken stock to a simmer on medium in small saucepan. Whisk in vinegar, oil, and mustard. Simmer, stirring, until heated through.
4. Add stock mixture to potatoes in bowl; gently toss. Season to taste with salt and pepper; add chives and stir gently to combine.
5. Let rest 15 minutes before serving.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JENJESS48.
Nutritional Info Amount Per Serving
- Calories: 256.2
- Total Fat: 18.5 g
- Cholesterol: 0.0 mg
- Sodium: 137.9 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 1.3 g
- Protein: 3.0 g
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