Herbed Potato Salad
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 3/4 lbs waxy new potatoes , such as Charlotte or Nicola 4 tsp Dijon mustard 4 tsp white wine vinegar 4 Tbs olive oil 2 Tbs each chopped fresh chives , parsley and tarragon (or other herbs you like) a bed of green salad leaves , to serve
1. Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
2. Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
3. Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.
Tip: This can be served warm or cold. Once you've tossed the potatoes in the dressing, cover the bowl and the potatoes should keep warm for up to an hour.
Note: The calorie calculator was not working when I made this recipe :( No matter what I put down it always came up with 419. My source, Good Food Magazine, gave it's calorie count as 252 per 4 MAIN dish servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SHERRY.J.
2. Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
3. Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.
Tip: This can be served warm or cold. Once you've tossed the potatoes in the dressing, cover the bowl and the potatoes should keep warm for up to an hour.
Note: The calorie calculator was not working when I made this recipe :( No matter what I put down it always came up with 419. My source, Good Food Magazine, gave it's calorie count as 252 per 4 MAIN dish servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SHERRY.J.
Nutritional Info Amount Per Serving
- Calories: 419.2
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 88.6 mg
- Total Carbs: 81.0 g
- Dietary Fiber: 10.3 g
- Protein: 9.5 g
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