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Add a photoServings: 8
Ingredients
- 1 lb French salad or possibly any small white potatoes or possibly fingerling potatoes
- 1 lb Pink Fur Apple or possibly any small pink potatoes
- 1 1/2 c. extra virgin olive oil
- 1/2 c. tarragon wine vinegar
- 1 Tbsp. Dijon mustard
- 1 bn (large) chives sugar satl pepper
Directions
- Drop your potatoes into a large pan of salted boiling water. Cook till tender but not soft. These potatoes want to remain on the hard side of tender rather than being over cooked and falling apart.
- Once cooked, drain the potatoes and set them aside to cold for 5 min. Meanwhile, mix the dressing. In a small bowl whisk the vinegar and mustard together, then drizzle in the extra virgin olive oil and beat to emulsify. Using a pair of scissors cut in the chives and stir well. Season to taste with salt, pepper and sugar.
- Then, cut the potatoes into 1/2-inch pcs. Toss them in the dressing while still hot. Serve as part of a summer buffet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 8 servings | |
| Calories 468 | |
| Calories from Fat 406 | 87% |
| Total Fat 45.83g | 57% |
| Saturated Fat 6.47g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 251mg | 10% |
| Potassium 110mg | 3% |
| Total Carbs 5.48g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.02g | 0% |
| Protein 9.18g | 15% |
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