Fingerling Potato Salad with Mustard Vinaigrette

By johnwhorfin

Ingredients

• 1/4 1/4 1/4 cup extra-virgin olive oil
• 3 3 3 tablespoons white wine vinegar
• 2 2 2 tablespoons grainy mustard
• 3/4 3/4 3/4 teaspoon freshly ground black pepper
• 1/4 1/4 1/4 teaspoon kosher salt
• 1 1/4 1 1/4 1/4 pounds multicolored fingerling potatoes, halved
• 1/2 1/2 1/2 cup thinly sliced red onion
• 2 2 2 tablespoons finely chopped fresh chives
• 231 231
• 13.5g 13.5g
• 1.9g 1.9g
• 9.9g 9.9g
• 1.4g 1.4g
• 2g 2g
• 26g 26g
• 4g 4g
• 0.0mg 0.0mg
• 1mg 1mg
• 301mg 301mg
• 8mg 8mg
• 3g 3g
• Est. added sugars g
• 231 231
• 13.5g 13.5g
• 1.9g 1.9g
• 9.9g 9.9g
• 1.4g 1.4g
• 2g 2g
• 26g 26g
• 4g 4g
• 0.0mg 0.0mg
• 1mg 1mg
• 301mg 301mg
• 8mg 8mg
• 3g 3g
• Est. added sugars g

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Combine first 5 ingredients in a large bowl.

Step 2

Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium-low; cook 20 minutes or until potatoes are tender. Drain well. Add hot potatoes to dressing; toss gently to coat. Add onion and chives; toss.