Cook potatoes until just tenter. In a bowl, whisk vinegar and mustard. season to taste with salt and pepper. While potatoes are hot, lay on a baking sheet. Drizzle with 3 TBS of the dressing. Cool completely. Trasfer potatoes to a serving bowl. Sprinkle with olives, scallions, parsley and mint. pour remaining ? cup of dressing and toss gently. Let sit at room temp for 1 hour. Add more dressing and seasoning if necessary before serving.
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 8 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 100.6mg||3 %|
|Potassium 747.6mg||20 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 26.5g|
|Protein 3.7g||5 %|
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Calories per serving: 144
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