Herb Potato Salad
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 1/2 pounds new potatoes (about 15), halved if large
- 1/2 cup chopped fresh herbs (such as flat-leaf parsley, tarragon, and chives)
- 2 scallions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon whole-grain mustard
- 1 tablespoon red wine vinegar
- kosher salt and black pepper
Directions
- Fill a large saucepan with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the potatoes in the basket, cover, and steam until tender, 12 to 14 minutes; drain.
- Meanwhile, in a medium bowl, mix together the herbs, scallions, oil, mustard, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cooked potatoes and toss to combine.
Nutritional Information
- Per Serving
- Calories 187
- Fat 7g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 303mg
- Protein 4g
- Carbohydrate 28g
- Sugar 2g
- Fiber 3g
- Iron 2mg
- Calcium 39mg
What does this mean? See
Nutrition 101
.
Quick Tip
Tossing the potatoes with the dressing while they are still hot helps them absorb the flavors.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
