Red potatoes not only add a vibrant pop of colour to this classic side dish, they also hold their shape better than other potato varieties so leftovers will be equally fantastic.
Part of Rehearsal Dinner Menu: Flank Steak with Tomatoes and Basil, Cedar Plank Salmon, Green Salad with Bacon and Dates, Watermelon & Cucumber Salad, Vanilla Cake with Summer Fruit.
Place potatoes in a large pot of salted water. Cover and bring to a boil. Uncover and cook until tender, 17 to 20 min. Drain.
When cool enough to handle, cut in half and place in a very large bowl.
Whisk vinegar with Dijon, shallots and salt. Whisk in oil. Add half of this vinaigrette to warm potatoes. Stir to coat.
Cool potatoes to room temperature. Just before serving, stir in remaining vinaigrette and parsley.
Red potatoes not only add a vibrant pop of colour to this classic side dish, they also hold their shape better than other potato varieties so leftovers will be equally fantastic.
Prep: 20 minutes, cooking time: 20 minutes, Standing Time: 65 minutes
244 calories, 5 g protein, 34 g carbs, 4 g fibre, 654 mg sodium
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 216 | ||
Calories from Fat: 65 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.3mg | 1 % | |
Potassium 1046.8mg | 28 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 30.6g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 216
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