Tangy Two-Potato Salad
ACTIVE TIME: 20 min. TOTAL TIME: 30 min. SERVES: 6
Prep the potatoes a day ahead— cover, chill, then toss with remaining ingredients when ready to serve
2 lbs. mixed Yukon gold and red
potatoes, cut into 2" chunks
1⁄4 cup olive oil
2 Tbs. white vinegar
1 Tbs. whole-grain mustard
1⁄8 tsp. crushed red pepper flakes 2 hard-cooked eggs, peeled,
sliced
1 large shallot, thinly sliced
2 Tbs. chopped fresh dill
1 In pot, combine potatoes with
enough salted water to cover; over medium-high heat, bring to a boil. Reduce heat to medium; cook until tender, 8–10 min. Drain; rinse under cold water until cool; drain well.
2 Mix next 4 ingredients and 3⁄4 tsp. salt. Add potatoes, eggs, shallot and dill; toss gently until coated.
Per serving: Cal. 224 Pro. 5g Carb. 28g Fiber 3g Sug. 3g Chol. 62mg Sod. 485mg Total fat: 11g Sat. 2g