This salad is delicious, easy to make, and very healthy!
Total Time
30min
4.0
1 Rating
Author: In the Kitchen with Jonny
Servings:
6
Ingredients
•
6
cups
Small
Red Potatoes
•
4
Tbsp
Extra-Virgin Olive Oil
•
2
Tbsp
White Wine
or champagne vinegar
•
2
Tbsp
Vegetable Stock
•
2
cloves
Garlic
, minced
•
2
Tbsp
Dijon Mustard
•
2
Small
Shallots
, minced
•
2
Tbsp
Fresh Parsley
, minced
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Halve the Red Potatoes (6 cups), or quarter them, if they are larger. Put them into a large pot of cold salted water, boil until potatoes are just cooked through, they should be tender not mushy. Drain.
2.
In a bowl, whisk together Vegetable Stock (2 Tbsp), Extra-Virgin Olive Oil (4 Tbsp), White Wine (2 Tbsp), Garlic (2 cloves), Dijon Mustard (2 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Add warm potatoes, gently toss to coat; let it sit for ten minutes.
3.
Add Shallots (2) and Fresh Parsley (2 Tbsp) to potatoes and gently toss to combine. Taste and adjust seasoning to your liking. Serve immediately.
Nutrition Per Serving
CALORIES
207
FAT
9.4 g
PROTEIN
3.2 g
CARBS
27.1 g
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