Mayonnaise-Free Potato Salad

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 25 minutes

材料

2 pounds Yukon potatoes (or baby potatoes)

½ cup extra-virgin olive oil

1 tablespoon Dijon mustard

¼ cup dry white wine (optional)

½ cup minced onion

1 teaspoon kosher salt (or to taste)

½ teaspoon freshly ground black pepper (or to taste)

½ cup sliced scallions (white and green parts)

¼ cup chopped fresh parsley

手順

Prepare and cook the potatoes

Peel or scrub the potatoes and cut them into 1-inch chunks, or halve or quarter baby potatoes so that the pieces are about 1-inch. Place them in a saucepan with salted water to cover by 2 inches. Bring the water to a boil over high heat, reduce the heat to about medium, and simmer the potatoes gently until they are tender and can be pierced with a sharp knife, about 15 minutes. Drain and let cool slightly.

Make the potato salad dressing

Meanwhile in a large bowl, combine the olive oil, white wine (if using), Dijon mustard, onions, and salt and pepper.

Toss and serve

Add the warm potatoes and gently toss until the potatoes are well coated with the dressing. Let cool slightly, then gently mix in the scallions and parsley. Serve at room temperature.

栄養

• カロリー: 266 kcal
• 脂肪総量: 18 g
• 飽和脂肪: 3 g
• ナトリウム: 435 mg
• 炭水化物総量: 21 g
• 食物繊維: 4 g
• 糖質総量: 1 g
• タンパク質: 4 g