At a Glance
- Potato Type: Reds
- Prep Method: Boiled
- Special Requests: Low Sodium
- Cuisine: Mediterranean
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
Honey-Mustard Vinaigrette:
- 1/2 cups Lemon juice
- 3 tablespoons Honey
- 3 tablespoons Sherry wine vinegar
- 3 tablespoons Whole grain mustard
- 1/2 cup Olive oil
- Salt and pepper As needed
- 6 pounds Medium red potatoes, cut into 1-inch pieces
- 8 ounces Red onion, finely diced
- 8 ounces Green onion, chopped
- 1 pound, 12 ounces Cherry tomatoes, halved
- 3 tablespoons Parsley, chopped
Preparation
To make Honey-Mustard Vinaigrette, in small bowl, whisk together lemon juice, honey, vinegar and mustard until well blended. While whisking, slowly drizzle in oil until completely incorporated. Season with salt and pepper.
In medium saucepan, cook potatoes in 2 inches simmering water, covered, 20 to 25 minutes or until tender. Drain and cool. In large bowl, mix potatoes, Honey-Mustard Vinaigrette and green and red onions. Just before serving, mix in tomatoes and parsley.
Calories: 164 Fat: 5g Sodium: 80mg Fiber: 3g Protein: 3g Potassium: 556mg
