tangy mustard potato salad
- 1 of 2 Bring a medium-size pot of water to a boil; salt it. Scrub potatoes and cut them into bite-size pieces; cook them in the water until tender but still firm and not at all mushy, 12 to 15 minutes or so. Drain.
- 2 of 2 Mix together the mustards, oil, vinegar and basil; toss with the potatoes. Season with salt and pepper. Serve warm or at room temperature.
Servings Per Recipe: 12
Per Serving: 1 g sat. fat, 10 g Fat, total, 17 g carb., 3 g pro., 169 kcal cal., 234 mg sodium, 0 mg chol., 3 g fiber