Nouveau French Potato Salad

Cooking Light
Make this salad a day in advance, but toss in the radishes just before serving to keep them from discoloring the potatoes. Serve the salad alongside grilled lamb chops and steamed asparagus.
6 servings (serving size: 1 cup)

Ingredients

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2 pounds small red potatoes
1/2 cup minced shallots
6 tablespoons white wine vinegar, divided
1/4 cup chopped fresh parsley
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup sliced radishes
3 tablespoons chopped fresh chives

Preparation

Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain and rinse with cold water. Cool. Cut potatoes into 1/4-inch-thick slices. Place potatoes in a large bowl; add shallots, 2 tablespoons vinegar, and parsley. Toss gently.

Combine 1/4 cup vinegar, oil, salt, and pepper in a small bowl; stir well with a whisk. Pour dressing over potato mixture; toss gently to coat. Add radishes; toss gently. Sprinkle with chives.

Created date

March 2005

Nutritional Information

Calories 150
Caloriesfromfat 29 %
Fat 4.8 g
Satfat 0.6 g
Monofat 3.3 g
Polyfat 0.4 g
Protein 4 g
Carbohydrate 22.2 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 302 mg
Calcium 21 mg