Potato Salad Vinaigrette

Ingredients

• 3 pounds red new potatoes
• ¼ cup red wine vinegar
• 3 tablespoons whole grain Dijon mustard
• ½ cup olive oil
• 6 scallions, chopped
• ½ cup chopped parsley
• ¼ cup chopped dill
• Salt and pepper

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    261 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 4 grams protein; 122 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
2. Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
3. Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

About 45 minutes