Warm Potato Salad, Low Fat

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 6
• 1 lb small potato (red or new, about 1 1/2 inches in diameter)
• 1 tablespoon dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons rice vinegar
• 2 teaspoons red wine vinegar or 2 teaspoons sherry wine vinegar
• 2 tablespoons minced shallots
• 4 teaspoons extra virgin olive oil
• 2 tablespoons chopped fresh flat-leaf parsley (italian)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
• 2 drain and let stand until just cool enough to handle.
• 3 cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish.
• 4 in a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.
• 5 while whisking, slowly drizzle in the olive oil to make a thick dressing.
• 6 stir in the parsley, salt and pepper.
• 7 pour the dressing over the warm potatoes, mix gently and serve immediately.