WARM POTATO SALAD DIJONNAISE
From Woman's Day
Chunks of baby red and Yukon gold potatoes create a colorful—and tasty—side dish that's spiced just right with Dijon mustard, seasoned rice vinegar, fresh tarragon and scallions.
Nutritional Information (per serving)
Calories 173
Total Fat 4g
Saturated Fat 1g
Cholesterol 0
Sodium 526mg
Total Carbohydrate 32g
Dietary Fiber 4g
Protein 4g
Serves: 8
Total Time: 30 min
Prep Time: 15 min
3 pounds baby red and Yukon gold potatoes, halved (quartered if large)
Kosher salt and pepper
3 tablespoons creamy Dijon mustard
2 tablespoons olive oil
2 tablespoons seasoned rice vinegar
4 scallions, thinly sliced
1 tablespoon fresh tarragon, roughly chopped
Place the potatoes in a large pot and add enough water to cover. Bring to a boil and add 1 tsp salt. Reduce heat and simmer until the potatoes are just tender, 12 to 15 minutes; drain.
Meanwhile, in a large bowl, whisk together the mustard, oil, vinegar, and ½ tsp each salt and pepper.
Add the potatoes and toss to coat. Fold in the scallions and tarragon. Serve warm or at room temperature.
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