Seasoned with piquant herbs and fresh parsley, this salad will transport your taste buds to a summer garden with every bite! Tender, warm potatoes decorated with clean ingredients like Dijon mustard, olive oil, and vinegar simply melt in your mouth. This recipe is easy to store and makes a filling, nutritious side dish or a perfectly packable lunch. It’ll be a surefire staple at your next picnic or potluck!
Yields: 6 servings | Calories: 105 | Points Plus: 3 | Total Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 37mg | Carbohydrates: 15g | Fiber: 2g | Sugar: 3g | Protein: 2g |
- 3 cups chopped (bite-sized pieces) red potatoes
- 3/4 cup diced red onions
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white vinegar
- 1 teaspoon honey
- 2 teaspoons dijon mustard
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
- 1/4 cup chopped flat leaf (Italian) parsley
Place potatoes in a pot of salted, cold water and bring to a boil. Allow to boil for about 20 minutes, until potatoes are fork-tender, and drain.
Add vinegar, honey, mustard, olive oil, salt, and pepper to a small saucepan over low heat, whisking continuously for about 3 to 5 minutes until dressing is just warm.
Toss the dressing in the potatoes and toss in the cilantro and parsley before serve.