Warm Vinaigrette Potato Salad
Recipe: #4816
March 03, 2012
Categories: Side Dishes, Potatoes, 5-Minute Prep, Passover, Sunday Dinner, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"A somewhat healthier alternative to potato salad with mayo dressing. A quick side dish, too as this "salad" is served warm."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (265.5 g)
- Calories 343.9
- Total Fat - 20.6 g
- Saturated Fat - 2.9 g
- Cholesterol - 0 mg
- Sodium - 65.4 mg
- Total Carbohydrate - 36.8 g
- Dietary Fiber - 5.5 g
- Sugars - 3.7 g
- Protein - 3.9 g
- Calcium - 23 mg
- Iron - 1.3 mg
- Vitamin C - 20.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine vinegar, oil, mustard, sugar, parsley and s & p. Whisk briskly to emulsify the dressing. Set aside.
Step 2
Boil potatoes until fork tender, about 10-15 minutes. Add dressing and toss to coat. (I like to break up the potatoes slightly so they absorb more flavor from the dressing.) Serve warm or cold.
Tips
No special items needed.
4 Reviews
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