Warm French Potato Salad

recipe
Dressing the potatoes while warm helps them to soak up the tangy vinaigrette. A sprinkle of fresh herbs adds color and flavor.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 149
Fat 7.3 g
Satfat 1.0 g
Protein 2.4 g
Carbohydrate 18.7 g
Cholesterol 0 mg
Iron 1.0 mg
Sodium 223 mg
Caloriesfromfat 44 %
Fiber 2.1 g
Calcium 19 mg

Ingredients

11 medium red potatoes (about 1 1/2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped shallots
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon

Preparation

Cut each potato in half lengthwise; quarter each potato half. Steam potatoes, covered, 13 to 15 minutes or until tender.

While potatoes cook, combine oil and next 5 ingredients in a large bowl; stir well. Drain potatoes. Add warm potatoes to bowl; toss gently to coat. Sprinkle with parsley, chives, and tarragon just before serving. Serve warm or at room temperature.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note