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WARM DIJONNAISE POTATO SALAD (Sunday)




Source of Recipe


Marla
WARM DIJONNAISE POTATO SALAD (Sunday)
Makes 4 servings

Preparation time: 15 minutes

Cooking time: less than 15 minutes

3/4 pound small red potatoes, halved

3/4 pound small Yukon gold potatoes, quartered

2 thinly sliced green onions

1 1/2 tablespoons creamy Dijonnaise mustard

1 tablespoon seasoned rice vinegar

1 tablespoon olive oil

1 1/2 teaspoons fresh chopped tarragon

1/2 teaspoon coarse salt

1/4 teaspoon pepper

Place potatoes in a pot with cold water; cover and bring to boil. Reduce heat to medium and gently boil 10 to 12 minutes or until potatoes are just tender. Drain. Place in a large bowl along with the onions. In a small bowl, whisk together the mustard, vinegar, oil, tarragon, salt and pepper. Pour over potatoes and toss gently to coat. Serve while still warm or at room temperature. (Adapted from Woman's Day magazine.)

Per serving: 174 calories, 4 grams protein, 4 grams fat (20 percent calories from fat), 0.5 gram saturated fat, 32 grams carbohydrate, 0 milligrams cholesterol, 368 milligrams sodium, 5 grams fiber.