Dietitian's tip: A mixture of smooth and whole-grain mustards forms the base for vinaigrette much lighter than traditional mayonnaise dressings. This salad is most flavorful when served warm or at room temperature. Makes 6 "healthy" (read: really small) servings.
Provided by Annacia
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
- Drain and let stand until just cool enough to handle.
- Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish.
- In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.
- While whisking, slowly drizzle in the olive oil to make a thick dressing.
- Stir in the parsley, salt and pepper.
- Pour the dressing over the warm potatoes, mix gently and serve immediately.
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