Cover the potatoes in plenty of dressing. Save extra, as the potatoes absorb it quickly and may need a retoss.
Recipe information
Yield
Makes 6 servings
Ingredients
1/3 cup red-wine vinegar
3 tablespoons Dijon mustard
Salt and pepper, to taste
1 cup extra-virgin olive oil
2 pounds small red new potatoes
3 scallions, thinly sliced
1/2 cup whole, flat-leaf parsley leaves
Preparation
Step 1
1. 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.
Step 2
2. Cook the potatoes in boiling salted water, about 20 minutes. Drain, cool and cut into quarters.
Step 3
3. 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.
Nutrition Per Serving
Per serving: 462 calories
32g carbohydrates
3g protein
37g fat
no cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
