Red New Potatoes With Mustard Dressing Recipe - Cooking Index
Cover the potatoes in plenty of dressing. Save extra, as the potatoes absorb it quickly and may need a retoss.
Type: Vegetables1/3 cup | 78ml | Red-wine vinegar |
3 tablespoons | 45ml | Dijon mustard |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1 cup | 237ml | Extra-virgin olive oil |
2 lbs | 908g / 32oz | Small red new potatoes |
3 | Scallions - thinly sliced | |
1/2 cup | 20g / 0.7oz | Whole flat-leaf parsley leaves |
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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