French · Lunch
Potato Salad with Herbs (Gluten-Free)
Warm baby potatoes are tossed while still hot with a Dijon and white wine vinegar dressing, then folded with parsley, chives, and shallot for a French bistro-style salad. Served slightly warm or at room temperature.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
329Calories
5.3gProtein
15.9gFat
42.1gCarbs
3.1gSugar
5.6gFiber
730mgSodium
0mgChol
2.3gSat Fat
1150mgPotassium
45mgCalcium
2.4mgIron
0mcgVitamin B12
38mgVitamin C
gluten-free
vegetarian
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Halve baby potatoes and place in a small saucepan, cover with cold salted water, and bring to a boil over high heat for 12–15 minutes until tender.
2
Drain the potatoes thoroughly in a colander, return them to the warm saucepan, and immediately whisk the mustard, vinegar, olive oil, salt, and pepper together in a bowl.
3
Toss the hot potatoes with the dressing so they absorb it while steaming, then fold in the minced shallot, chopped parsley, and chopped chives until evenly distributed.
4
Plate
Transfer the salad to a plate and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g baby potatoes
- 2 tbsp2 tbsp shallot
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp fresh chives
- 2 tsp2 tsp Dijon mustard (check label gluten-free)
- 2 tbsp2 tbsp white wine vinegar
- 3 tbsp44ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
