Warm Potato Salad, Low Fat

Submitted by Annacia

"Dietitian's tip: A mixture of smooth and whole-grain mustards forms the base for vinaigrette much lighter than traditional mayonnaise dressings. This salad is most flavorful when served warm or at room temperature. Makes 6 "healthy" (read: really small) servings."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 lb small potato (red or white new, about 1 1/2 inches in diameter)
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons rice vinegar
• 2 teaspoons red wine vinegar or 2 teaspoons sherry wine vinegar
• 2 tablespoons minced shallots
• 4 teaspoons extra virgin olive oil
• 2 tablespoons chopped fresh flat-leaf parsley (Italian)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

directions

1. Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
2. Drain and let stand until just cool enough to handle.
3. Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish.
4. In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.
5. While whisking, slowly drizzle in the olive oil to make a thick dressing.
6. Stir in the parsley, salt and pepper.
7. Pour the dressing over the warm potatoes, mix gently and serve immediately.

Reviews

[breezermom]

I cut this down to serve 2, and it worked out really well. I love mustard and vinegar, so I knew it would be delicious! Loved that this was so low in calories and fat. I had to used minced vidalia onion instead of shallots, because I was out, but it still tasted wonderful. Made for Zaar Stars. Thanks for sharing!

 

[Daniela]

This is a great potato salad recipe! I was looking for something without mayo to save on the calories and knowing how much we like mustard and vinegar at our house, I figured this would be a winner. It's delicious! Thank you for sharing it!

 

[LARavenscroft]

We were divided on this. DH really liked it and DD and I thought it was a little too mustardy. On another note, it was very easy to make. I would make this again, but cut down on the mustard. Made for Healthy Choices ABC Tag.

 

[MsSally]

OMG... This was wonderful. I could have sat and ate the whole dish myself. I love the mustard and vinegar dressing. Very zippy. I will make this again. Paired with fresh green beans and baked porkchops. Wonderful dinner.

 

[Sarah_Jayne]

The first word that came into my mind to describe this was 'nummy'. I cut it in half and had it as my lunch today alone side some fresh tomato slices. Other than that, the only differences I made were to steam the potatoes rather than boil (I use my electric steamer) and use dried onion flakes instead of the shallots. I usually do that when a dish like this calls for raw onions as I don't like the sharpness of raw onion but I do like the overall flavour they bring to a dish. It all worked out great. I think the next time I half the recipe I will quarter the dressing rather than halve because there was a bunch left over after I was done eating the potatoes. That wasn't even close to a problem though because it tasted great on the tomatoes too :) Made for Photo Tag.