Make the dressing: In a blender blend together the shallot, the mustard, the vinegar, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. The dressing may be made 2 days in advance and kept chilled in a tightly sealed jar. In a large saucepan combine the potatoes with enough water to cover them by 1 inch and simmer them for 20 minutes, or until they are tender. Drain the potatoes, peel them, and let them cool. The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled. Slice the potatoes 1/4 inch thick and arrange them decoratively on a platter with the tomatoes, cut into wedges, and the mustard greens. Pour the dressing over the salad and sprinkle the salad with the chives. Serves 8. Gourmet September 1993
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|Serving Size: 1 Serving (1211g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 375 (35%)|
|Amt Per Serving||% DV|
|Total Fat 41.6g||56 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 0mg||0 %|
|Sodium 144.5mg||5 %|
|Potassium 3916.5mg||103 %|
|Total Carbohydrate 163.7g||48 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 143.7g|
|Protein 19.4g||28 %|
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Calories per serving: 1082
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