Potatoes Vinaigrette

1. 1

   Place potatoes in a medium saucepan and cover with cold water.

2. 2

   Bring to a boil, and add salt.

3. 3

   Reduce to a simmer, and cook until just tender, 12 to 14 minutes.

4. 4

   Drain; set aside to cool slightly.

5. 5

   Meanwhile, in a medium bowl, combine vinegar and both mustards; season with salt and pepper.

6. 6

   When potatoes are cool enough to handle, quarter and toss with mustard-vinegar mixture.

7. 7

   Cover and refrigerate until chilled, about 2 hours or up to overnight.

8. 8

   Add oil and celery stalk leaves to potatoes; toss and serve.

9. 9

   (Per Serving)

10. 10

    Calories: 220

11. 11

    Fat: 10.7g (1.5g Saturated Fat)

12. 12

    Protein: 3.2g

13. 13

    Carbohydrates: 29.2g

14. 14

    Fiber: 4.3g

* Per serving · 4 servings · Values may vary.

No additional tips available.