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Dietitian's tip: A mixture of smooth and whole-grain mustards forms the base for vinaigrette much lighter than traditional mayonnaise dressings. This salad is most flavorful when served warm or at room temperature.
Serves 6
Ingredients
- 1 pound small red or white new potatoes (about 1 1/2 inches in diameter)
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons rice vinegar
- 2 teaspoons red wine vinegar or sherry vinegar
- 2 tablespoons minced shallot
- 4 teaspoons extra-virgin olive oil
- 2 tablespoons chopped fresh flat-leaf (Italian) parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and let stand until just cool enough to handle. Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish.
In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended. While whisking, slowly drizzle in the olive oil to make a thick dressing. Stir in the parsley, salt and pepper. Pour the dressing over the warm potatoes, mix gently and serve immediately.
Nutritional Analysis
(per serving)| Calories | 104 | Cholesterol | 0 mg |
| Protein | 2 g | Sodium | 204 mg |
| Carbohydrate | 16 g | Fiber | 1 g |
| Total fat | 3 g | Potassium | 432 mg |
| Saturated fat | 0 g | Calcium | 14 mg |
| Monounsaturated fat | 2 g |
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