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Herbed Potato Salad

White wine, tarragon, and whole-grain mustard lend this potato salad traditional French flavor. Prepare it up to a day ahead.

Cooking Light JULY 2006

  • Yield: 6 servings (serving size: about 1 cup)

Ingredients

  • 3 pounds Yukon gold potatoes
  • 1 cup dry white wine
  • 3 tablespoons white wine vinegar
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon whole-grain Dijon mustard
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/2 cup thinly sliced chives
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh tarragon

Preparation

Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.

Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 18%
  • Fat: 4.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.2g
  • Carbohydrate: 42.3g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 374mg
  • Calcium: 14mg
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Herbed Potato Salad recipe

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