ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Nouveau French Potato Salad

Yield 6 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.