Since this make-ahead potato salad is dressed with a zesty olive oil vinaigrette, it not only delivers less fat than a typical mayonnaise-based salad—it also delivers healthier types of fat!
1/4 cup olive** oil**
2 Tbs. white or red wine vinegar
2 tsp. Dijon mustard
1 small** shallot,** peeled and sliced
1 lb. purple potatoes
1 lb. baby red potatoes
1 medium tomato, diced
1/2 cup diced seedless cucumbers
1/2 cup cooked chickpeas
4 small red *radishes, *thinly sliced
2 scallions, chopped
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh thyme
1. In large bowl, whisk together olive oil, vinegar, Dijon mustard and shallots. Season with salt and freshly ground black pepper to taste, if desired.
2. In large saucepot over high heat, bring to a boil purple and baby red potatoes and enough salted water to cover. Reduce heat to medium. Let simmer 15 min. or until potatoes are fork tender. Drain. Let cool 5 min. or until potatoes are cool enough to handle; peel purple potatoes, if desired. Cut all potatoes into cubes.
3. Add cubed potatoes to vinaigrette; toss gently to coat. Let cool 15 min. or until at room temperature. Add tomatoes, cucumbers, chickpeas, radishes, scallions, parsley and thyme; toss gently. Chill until ready to serve.
Active time: 20 min.
Total time: 40 min., plus cooling time
Per serving: Cal. 170 Pro. 3g Carb. 19g Fiber 3g Sug. 1g Chol. 0mg Sod. 108mg Total fat: 9g Sat. 1g Trans. 0g
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