Servings | 6 |
---|---|
Preparation Time | 10 Minutes |
Cook Time | 20 Minutes |
Total Time | 30 Minutes |
Difficulty | Easy |
Main Ingredient | Potatoes |
Category | Vegetables |
Meal | Lunch; Dinner; Snack |
Type | Appetizer; Side Dish |
Subtype | Salad |
Cuisine | American |
Cook Method | Boiling |
Diet |
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 shallots, minced
4 teaspoons extra-virgin olive oil
2 tablespoons fresh Italian parsley, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Boil the potatoes in a saucepan over high heat. Reduce to medium heat and cook uncovered for 15-20 minutes. Drain and let cool, then cut each potato in half and place on a serving dish.
Whisk together the Dijon mustard, whole-grain mustard, rice vinegar, red wine vinegar, and shallots in a small bowl. Slowly drizzle in the olive oil, and add the parsley, salt, and pepper. Pour the dressing over the warm potatoes, mix gently, and serve immediately.
Calories: 104 cal
Total fat: 3g
Saturated fat: 0g
Monounsaturated fat: 2g
Cholesterol: 0mg
Sodium: 204mg
Potassium: 432mg
Carbohydrate: 16g
Fiber: 1g
Protein: 2g
Calcium: 14mg