Warm Vinaigrette Potato Salad
Created by gkwillow on March 3, 2012
- Servings: 3
- Prep Time: 5m
- Cook Time: 15m
- Recipe #4816
Ingredients
- 1 pound potatoes (Yukon Gold or other potatoes, sliced)
- 2 tablespoons red wine vinegar
- 3 tablespoons oil (canola or olive oil)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white sugar (optional)
- Fresh or dried parsley
- Salt and pepper to taste
How to Make
-
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.
Nutritional Facts
- 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