Ingredients
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2 pounds baby Yukon Gold potatoes, unpeeled
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salt to taste
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1 bay leaf
Vinaigrette:
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¼ cup extra-virgin olive oil
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1 tablespoon white wine vinegar
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1 teaspoon Dijon mustard
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salt and ground black pepper to taste
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¼ cup finely chopped shallots
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2 tablespoons finely chopped flat-leaf parsley
Directions
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Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
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Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
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Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
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Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
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Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.
Nutrition Facts (per serving)
210 | Calories |
10g | Fat |
29g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 210 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 1g | 7% |
Sodium 32mg | 1% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 3g | 9% |
Total Sugars 0g | |
Protein 3g | 7% |
Vitamin C 2mg | 2% |
Calcium 5mg | 0% |
Iron 0mg | 1% |
Potassium 29mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.