Pur­ple & Red Potato Salad

with di­jon vi­nai­grette

Vegetarian Today - - Table For Two -

Con­sum­ing pur­ple-col­ored fruits and veg­eta­bles may help lower the risk of heart disease and some forms of can­cer. Makes 8 serv­ings (10 cups) To­tal time: 1 hour 2 lb. small pur­ple-skinned pota­toes, quartered 1 lb. small red-skinned pota­toes, quartered 1/4 cup dry white wine 1/4 cup each ex­tra-vir­gin olive oil and white wine vine­gar 3 Tbsp. Di­jon mus­tard 1 cup minced scal­lion whites Salt and black pep­per to taste 1 cup sliced scal­lion greens

Cook pota­toes in a pot of boil­ing salted water un­til fork-ten­der, 10–12 min­utes. Drain pota­toes and ar­range in a sin­gle layer on a bak­ing sheet. Pour wine over warm pota­toes and toss to coat; let cool to room tem­per­a­ture, 15–20 min­utes.

Whisk to­gether oil, vine­gar, and Di­jon for the vi­nai­grette; stir in scal­lion whites and sea­son with salt and pep­per.

Gen­tly toss pota­toes and scal­lion greens with vi­nai­grette; sea­son with salt and pep­per. Per serv­ing: 210 cal; 7g to­tal fat (1g sat); 0mg chol; 94mg sodium; 31g carb; 3g fiber; 4g pro­tein

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