Hot Potato and Broccoli Vinaigrette

Ingredients

• 1 pound tiny new potatoes
• 1 pound broccoli, trimmed and broken into flowerets
• ⅓ cup olive oil
• 5 tablespoons cider vinegar
• 1 clove garlic, finely minced or pressed
• ½ teaspoon dry mustard
• ¼ teaspoon paprika
• Salt and freshly ground black pepper to taste
• 2 green onions, finely sliced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    294 calories; 18 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 47 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 or 4 servings

Preparation

1. Cook potatoes whole in their jackets until just tender, about 20 minutes. Drain, do not peel, cube; keep warm.
2. Steam broccoli until just tender; cut into small pieces and keep warm.
3. While vegetables are cooking combine remaining ingredients in small pot and bring just to boil; stir. Arrange vegetables in serving dish; pour on vinaigrette; stir gently and serve.

35 minutes