Prep 40 mins
Cook 0 mins
A lighter potato salad packed with flavor. Buy the tiniest potatoes you can find. From Robin Leach's Healthy Lifestyles Cookbook.
- 2 lbs tiny new potatoes, washed
- 1⁄4 cup red wine vinegar, high quality
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh chives, snipped
- 1 tablespoon flat leaf parsley, chopped
- 1 teaspoon salt
- 1. Place potatoes in a large saucepan; fill with cold water to cover by 2 or 3 inches. Bring to boil over moderately high heat. Reduce heat to low, cover pan, and simmer for 15 to 20 minutes until fork-tender.
- 2. Drain potatoes and set aside until cool enough to handle.
- 3. Combine the remaining ingredients in a jar. Cover and shake well. Taste and correct the seasonings.
- 4. If desired, peel potatoes. (I don't) Quarter each potato and place in bowl. Shake vinaigrette again and pour over the warm potatoes. Gently fold together until potatoes are covered with vinaigrette. Serve warm or cover and chill, tossing occasionally.
Delicious! I love the mustard.
A tangy, tasty potato dish. What a nice way to add a little zip and class to new potatoes. We ate them warm and loved them that way. Another nice thing--the vinaigrette could be saved for another occasion if you don't want to make that many potatoes. Thanks, Donna!