Warm Potato Salad Dijonnaise

By seamline

From woman's day
Chunks of baby red and Yukon gold potatoes create a colorful—and tasty—side dish that’s spiced just right with Dijon mustard, seasoned rice vinegar, fresh tarragon and scallions.

Ingredients

• 3 pound(s) baby red and Yukon gold potatoes, halved (quartered if large)
• Kosher salt and pepper
• 3 tablespoon(s) creamy Dijon mustard
• 2 tablespoon(s) olive oil
• 2 tablespoon(s) seasoned rice vinegar
• 4 scallions, thinly sliced
• 1 tablespoon(s) fresh tarragon, roughly chopped

Details

Servings 8
Cooking time 30mins
Adapted from womansday.com

Preparation

Step 1

1.
Place the potatoes in a large pot and add enough water to cover. Bring to a boil and add 1 tsp salt. Reduce heat and simmer until the potatoes are just tender, 12 to 15 minutes; drain.

2. Meanwhile, in a large bowl, whisk together the mustard, oil, vinegar, and ½ tsp each salt and pepper.

3. Add the potatoes and toss to coat. Fold in the scallions and tarragon. Serve warm or at room temperature.

Nutritional Information
(per serving)

Calories 173
Total Fat 4g
Saturated Fat 1g
Cholesterol 0
Sodium 526mg
Total Carbohydrate 32g
Dietary Fiber 4g
Sugars n/a
Protein 4g
Calcium