Recipe: Warm potato salad

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.

 

Ingredients

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

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS

Carbohydrates	1
Fats	1

• Mayo Clinic Healthy Weight Pyramid tool
• Mayo Clinic Healthy Weight Pyramid: A sample menu

DIABETES MEAL PLAN EXCHANGES

Starches	1
Fats	1/2

• Your diabetes diet: Exchange lists

DASH EATING PLAN SERVINGS

Vegetables	1
Fats and oils	1/2

• DASH diet: Guide to recommended servings
• Sample menus for the DASH eating plan

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