Fingerling Potatoes with Chive Vinaigrette

By carol gorman

Ingredients

• 1 3/4 pounds fingerling potatoes
• 2 tablespoons extra-virgin olive oil plus another 2 tbsp
• 1/2 teaspoon kosher salt plus another 1/4 tsp
• 1/4 teaspoon black pepper plus another 1/8 tsp
• 2 tablespoons white wine vinegar
• 1/2 teaspoon Dijon mustard
• 3 tablespoons chopped fresh chives

Preparation

Step 1

Slice potatoes in half lengthwise, then, if necessary, in half crosswise into 3-inch pieces. Toss in 2 tbsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast on a rimmed baking sheet at 400 degrees for 20 minutes. Meanwhile, prepare vinaigrette: In a large bowl, whisk 2 tbsp extra-virgin olive oil, white wine vinegar, mustard, 1/4 tsp salt and 1/8 tsp pepper. Stir in chives. Toss hot potatoes in vinaigrette and serve warm.

Servings Per Recipe: 8 PER SERVING: 140 cal., 7 g total fat (1 g sat. fat), 190 mg sodium, 18 g carb. (2 g fiber), 2 g pro.