1 pound small red or white new potatoes (about 1 1/2 inches in diameter)
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons rice vinegar
2 teaspoons red wine vinegar or sherry vinegar
2 tablespoons minced shallot
4 teaspoons extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Put the potatoes in a saucepan, add water to cover and bring to a boil over high
heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and let stand until just cool enough to handle. Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish. In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended. While whisking, slowly drizzle in the olive oil to make a thick dressing. Stir in the parsley, salt and pepper. Pour the dressing over the warm potatoes, mix
gently and serve immediately.
Basics
Low fat = no more than 3 g of fat per serving
Dietitian's tip:
A mixture of smooth and whole-grain mustards forms the base for vinaigrette much
lighter than traditional mayonnaise dressings. This salad is most flavorful when
served warm or at room temperature.
Serves 6
Nutritional Analysis
(per serving)
Calories
104
Cholesterol
0 mg
Protein
2 g
Sodium
204 mg
Carbohydrate
16 g
Fiber
1 g
Total fat
3 g
Potassium
432 mg
Saturated fat
0 g
Calcium
14 mg
Monounsaturated fat
2 g