Most potato salads use mayonnaise or sour cream as the base for their dressing. These spuds are tossed in a minty oil-and-vinegar dressing that coats each bite–but with less fat than the creamy traditional dressing.
2 pounds medium red potatoes (about 7)
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 tablespoons minced shallots
1/4 cup chopped fresh mint
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen petite green peas, thawed
How to Make It
Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool slightly.
While potatoes cool, combine vinegar and next 5 ingredients, stirring with a whisk.
Cut potatoes into 1 1/2-inch pieces. Combine potatoes and peas in a large bowl. Drizzle with vinegar mixture, tossing well to coat. Serve at room temperature.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Oxmoor House Healthy Eating Collection
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