Warm Potato Salad

Ingredients

• 6 medium size red-skinned potatoes
• ⅓ cup olive oil
• ¼ cup wine vinegar
• 1 teaspoon tarragon (fresh or dried)
• ½ teaspoon hot mustard
• 3 scallions, chopped
• ½ cup parsley
• Salt and pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    417 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 7 grams protein; 144 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Boil potatoes in salted water until cooked but firm. When cool enough to handle, slice into pieces about 1/3 inch thick. Place in warm serving bowl.
2. In saucepan, combine olive oil, vinegar, tarragon, mustard, scallions, parsley, salt and pepper over medium-low heat. When it is warm – don’t let it boil – pour over potatoes and toss gently. Adjust seasoning to taste.

• This recipe can easily be multiplied proportionately.

10 minutes