Crushed new potato salad with mustard dressing

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Crushed new potato salad with mustard dressing
Crushed new potato salad with mustard dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound new or small red potatoes

  • 3

    tablespoons plain yogurt

  • 2

    tablespoons finely chopped shallot

  • 1

    tablespoon dijon mustard

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1 to 3

    tablespoons extra-virgin olive oil, to taste

  • 2

    tablespoons chopped fresh mint or chives, more for garnish

Directions

Place the potatoes in a large pot of salted water. Bring to a boil and cook until just tender, about 25 minutes. Drain well. Meanwhile, make the vinaigrette: in a small, whisk together the yogurt, shallot, mustard, salt, and pepper. Place the warm potatoes in a large bowl and gently crush the potatoes (they should remain almost whole). Add the dressing and olive oil and toss to combine. Fold in mint. Taste and adjust seasoning, if necessary. Garnish with more mint. This is best served warm. Serving Size Makes 4 servings

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