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
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Nutritional Information
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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. -
8 to 10 servings
Preparation
- 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.
- Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- 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
Dining and Cooking