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Red New Potatoes With Mustard Dressing

Cover the potatoes in plenty of dressing. Save extra, as the potatoes absorb it quickly and may need a retoss.

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

1/3 cup 78mlRed-wine vinegar
3 tablespoons 45mlDijon mustard
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 237mlExtra-virgin olive oil
2 lbs 908g / 32ozSmall red new potatoes
3   Scallions - thinly sliced
1/2 cup 20g / 0.7ozWhole flat-leaf parsley leaves

Recipe Instructions

Whisk the vinegar, mustard, salt and pepper in a bowl. Whisking constantly, drizzle in the oil, continuing until the dressing is very thick and well combined. Reserve.

Cook the potatoes in boiling salted water, about 20 minutes. Drain, cool and cut into quarters.

Place the potatoes in a large bowl. Pour the dressing over the potatoes. Season with salt and pepper and toss carefully using a large rubber spatula. Sprinkle with the scallions and parsley; toss to combine.

This recipe yields 6 servings.

Per serving: 462 calories, 32g carbohydrates, 3g protein, 37g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 06-25-2000

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