New Potato Salad

By Hklbrries

Ingredients

• 1 1/2 lb new potatoes
• 3 1/2 Tbsp white wine or cider vinegar
• 2 tsp Dijon mustard
• 2 Tbsp extra virgin olive oil
• 3 Tbsp finely chopped shallot or onion
• 2 Tbsp finely chopped fresh tarragon
• 2 lg hard-boiled eggs, peeled and cut into bite-size pieces
• 1 lg rib celery, chopped

Details

Servings 6
Adapted from prevention.com

Preparation

Step 1

Cook potatoes in boiling salted water until fork-tender, about 15 minutes. Drain and rinse under cold water. When potatoes are just cool enough to handle (but still warm), cut into quarters.

Whisk together vinegar and mustard in large bowl while potatoes are cooling. Add oil in slow stream, whisking until well combined. Stir in shallot and tarragon. Immediately add warm potatoes, tossing to combine.

Add eggs and celery and season to taste with salt and pepper.

Nutritional Information:
Per serving
154 calories
4 g protein
20 g carbohydrates
2 g fiber
2 g sugar
6.5 g fat
1 g saturated fat
77 mg sodium