WARM POTATO SALAD

Warm Potato Salad image

Provided by Marian Burros

Categories easy, salads and dressings, side dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

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Ingredients

1 pound tiny new potatoes or other, larger boiling potatoes
12 ounces whole red pepper or 11 ounces ready-cut peppers (2 1/2 to 3 cups)
3 ounces shallots (6 tablespoons minced)
1 small bunch tarragon, enough for 2 tablespoons minced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/3 cup nonfat plain yogurt
1/4 teaspoon salt
Freshly ground black pepper to taste

Steps:

Scrub potatoes. Cook tiny potatoes whole in water to cover. Cube large potatoes, and cook the same way. The whole potatoes will take 10 to 20 minutes, depending on size; the cubed potatoes 7 to 10 minutes.
Wash, trim, seed and dice the red peppers; mince the shallots.
Wash, dry and mince the tarragon.
Whisk vinegar, oil and mustard; stir in yogurt, red pepper, shallots and tarragon.
When potatoes are cooked, drain; dice whole potatoes, and add to salad. Season with salt and black pepper.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 435 milligrams, Sugar 16 grams, TransFat 0 grams

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