Dietitian's tip: A mixture of smooth and whole-grain mustards forms the base for vinaigrette much lighter than traditional mayonnaise dressings. This salad is most flavorful when served warm or at room temperature. Makes 6 "healthy" (read: really small) servings.
Provided by Annacia
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Drain and let stand until just cool enough to handle.
- Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish.
- In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.
- While whisking, slowly drizzle in the olive oil to make a thick dressing.
- Stir in the parsley, salt and pepper.
- Pour the dressing over the warm potatoes, mix gently and serve immediately.
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Natasha Stephen
n.stephen40@yahoo.comThis is my new favorite potato salad recipe. It's so easy to make, and it's always a crowd-pleaser.
Michaels Smith
sm6@yahoo.comI made this salad for a barbecue last weekend, and it was a huge hit. Everyone loved it!
Bintiram Chaudhary
c_bintiram43@gmail.comThis salad is a great way to use up leftover vegetables. I often add chopped carrots, celery, or peas.
Bishop Preston
bishop99@yahoo.comI added some chopped fresh herbs to the salad, such as chives, parsley, and dill. It really brightened up the flavor.
Ashiq Jamshed
jamshed.ashiq92@hotmail.co.ukI'm not a big fan of mayonnaise, so I used Greek yogurt in the dressing instead. It was just as creamy and delicious.
Rumika Madushan Bro
rumika_m97@yahoo.comThis is a great recipe for meal prep. I make a big batch of it on the weekend, and then I have lunch for the whole week.
Demon Blue 392
demon-b31@yahoo.comI love that this salad can be served warm or cold. It's perfect for any occasion.
Landon Beegle
lbeegle@gmail.comI used a variety of potatoes in this salad, including red potatoes, Yukon Gold potatoes, and fingerling potatoes. They all turned out great.
EBUZOME CHIAMAKA
ebuzomec@gmail.comI'm a vegetarian, so I omitted the bacon from this recipe. It was still delicious!
Karna Ale
a87@yahoo.comI love the addition of bacon to this salad. It adds a nice smoky flavor.
Borsha Islam
i@yahoo.comThis is a great recipe for using up leftover potatoes. I always have some on hand, so it's nice to have a recipe that I can use them in.
rp_writer_shot_444 rp_writer_shot_444
rp_writer_shot_444_rp_writer_shot_444@gmail.comI made this salad for a party last weekend, and everyone raved about it. I'll definitely be making it again.
Ashlynn Love
l_a@gmail.comThis salad is perfect for potlucks and picnics. It's always a crowd-pleaser.
Maryan apdilaahi Guleed
mg@hotmail.comI love that this recipe is so easy to make. I can have it on the table in under 30 minutes.
Bruce Stevenson
bruce.stevenson@gmail.comThis is the best potato salad I've ever had! It's so creamy and flavorful, and the potatoes are cooked perfectly.
Nikolai Delaughder
ndelaughder62@gmail.comI'm not usually a fan of potato salad, but this recipe changed my mind. The combination of flavors and textures is amazing.
Arslan Ashiq
a-arslan@hotmail.comI've made this salad several times now, and it's always a hit with my family and friends. The dressing is perfectly balanced, and the potatoes are cooked to perfection.
Avery Slaven-Wamsley
a-s40@hotmail.co.ukThis potato salad is a game-changer! It's so flavorful and satisfying, yet still light and healthy. I love that it's made with low-fat ingredients, so I can enjoy it without guilt.