French Potato Salad
This French Potato Salad tosses golden roasted baby potatoes in a tangy whole grain mustard vinaigrette, an easy no mayo side that is delicious warm or at room temperature.
Servings 6 servings
Calories 159kcal
Ingredients
- 1 1/2 pounds baby yellow potatoes
- 1 clove garlic minced
- 2 Tbls whole mustard
- 1 Tbls apple cider vinegar
- 1/4 Cup + 2 Tbls olive oil
- 1 Tbls granulated sugar
- salt and pepper to taste
- 2 Tbls flat leaf parsley for garnish
Instructions
- Preheat oven to 425 degrees. Cut potatoes into 1 inch pieces, toss in 2 Tbls olive oil, salt and pepper. Spread on a sheet tray in a single layer and bake for 20 minutes or until tender.
- In a large bowl, mix together the remaining olive oil, sugar, vinegar and mustard. Toss the potatoes in the dressing, taste and adjust seasoning with salt and pepper as needed.
- Garnish with chopped parsley (optional), serve and enjoy!
Nutrition
Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 475mg | Fiber: 2g | Sugar: 2g | Vitamin C: 13.1mg | Calcium: 37mg | Iron: 3.8mg