Warm Fingerling Potato Salad

Fingerling potatoes are not a specific variety of potato. Instead, they are immature potatoes with a long, thin shape. They can be white, red-skinned, or yellow-fleshed and vary in texture from waxy to starchy. In this recipe, you can substitute small red potatoes.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 146
Fat 5.7 g
Satfat 3.9 g
Protein 5.7 g
Carbohydrate 18 g
Cholesterol 15 mg
Iron 0.9 mg
Sodium 487 mg
Caloriesfromfat 35 %
Fiber 1.2 g
Calcium 63 mg

Ingredients

10 fingerling potatoes, cut into 1/8-inch slices (about 3 cups)
1/2 cup fat-free balsamic vinaigrette
1 tablespoon chopped fresh basil
2 teaspoons whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (4 ounces) goat cheese

Preparation

Preheat broiler.

. Place potato in a medium saucepan; cover with an inch of water. Bring to a boil. Reduce heat; simmer 5 minutes or until tender. Drain.

. While potato cooks, combine balsamic vinaigrette and next 4 ingredients in a small bowl, stirring with a whisk.

. Pour mixture over hot potato, tossing to coat. Spoon potato mixture into an 11 x 7-inch baking dish; sprinkle evenly with goat cheese.

. Broil 5 minutes or until cheese is lightly browned.

Note:

Oxmoor House Healthy Eating Collection

January 2008