Warm Potato Salad Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/4 lbs small red skinned potatoes, thickly sliced1 1/4 lbs small white skinned potatoes, tickly sliced1 cup grated carrots3 green onions (chopped)1 tsp finely grated lemon zest3 tbsp freshly squeezed lemon juice2 tsp Dijon Mustard1/2 tsp sugarSalt and freshly ground black pepper to taste1/2 cup olive oil
Makes 8 servings
Gently boil the potatoes until just tender, drain well, arragne on a large baking sheet and cool to room temperature. Sprinkle with the carrot and green onion. (The potatoes can be prepared a few hours in advance; cover and keep in the fridge until ready to serve).
Preheat over to 350 degrees.
Combine the lemon zest, lemon juice, Dijon mustard, sugar, salt, pepper and olive oil in a bowl. Spoon the wet mixture over the potatoes.
Bake 10 - 12 minutes or until the potatoes are well-heated through.
Spoon into a decorative dish and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNA2007CANADA.
Gently boil the potatoes until just tender, drain well, arragne on a large baking sheet and cool to room temperature. Sprinkle with the carrot and green onion. (The potatoes can be prepared a few hours in advance; cover and keep in the fridge until ready to serve).
Preheat over to 350 degrees.
Combine the lemon zest, lemon juice, Dijon mustard, sugar, salt, pepper and olive oil in a bowl. Spoon the wet mixture over the potatoes.
Bake 10 - 12 minutes or until the potatoes are well-heated through.
Spoon into a decorative dish and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNA2007CANADA.
Nutritional Info Amount Per Serving
- Calories: 225.0
- Total Fat: 13.7 g
- Cholesterol: 0.0 mg
- Sodium: 48.9 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 3.0 g
- Protein: 2.7 g
Member Reviews