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Ingredients
- 1 pound baby red potatoes
- 1 pound baby yellow potatoes
- 1 garlic clove
- 1/4 cup olive oil
- 2 tablespoons champagne vinegar or white wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 shallot, finely chopped
- 1 tablespoon each minced fresh chervil, parsley and chives
- 1 teaspoon minced fresh tarragon
Directions
- 1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. With a slotted spoon, remove potatoes to a colander; cool slightly. Return water to a boil. Add garlic; cook, uncovered, 1 minute. Remove garlic and immediately drop into ice water. Drain and pat dry; mince. Reserve 1/4 cup cooking liquid.
- 2. Cut cooled potatoes into 1/4-inch slices. Transfer potatoes to a large bowl. In a small bowl, whisk reserved cooking liquid, oil, vinegar, mustard, minced garlic, salt and pepper until blended. Pour over potato mixture; toss gently to coat. Gently stir in remaining ingredients. Serve warm or at room temperature.
Nutrition Facts
1 cup: 201 calories, 9g fat (1g saturated fat), 0 cholesterol, 239mg sodium, 29g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 2 fat.
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