Tangy Potato Salad
Ingredients
1 lb red new potatoes
1 tbsp stone ground mustard
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
2 green onions, sliced
2 tbsp tightly packed chopped parsley
2 tbsp tightly packed chopped dill
salt and pepper, to taste
Instructions
Put the potatoes in a large sauce pot and cover with water. Bring to a boil and boil for 20 minutes, until fork tender. Drain and allow to cool. Once potatoes are cool enough to handle, slice in half. Cool in the fridge while you prep the other ingredients.
In a small bowl whisk together mustard and red wine vinegar. While whisking, slowly drizzle in the olive oil until the mixture is emulsified.
In a large bowl combine potatoes and gently toss with the dressing. Add in your chopped onions, parsley, and dill, and stir until combined. Season with salt and pepper. Allow to chill for at least 30 minutes to let the dressing marinate the potatoes. Serve and enjoy!
Servings: 4 Time: 35 minutes Calories: 147 Protein: 2g Carbs: 17g Fat: 7g
MEAL PREP NOTE: if making ahead of time, store the ingredients separately and combine just before serving.
