Warm Fingerling Potato Salad
- 1 of 3 Place potatoes in a large saucepan and cover with cold water. Lightly salt and bring to a boil. Reduce heat to medium; cook 15 to 20 minutes, until fork-tender. Drain and place in a serving bowl.
- 2 of 3 Meanwhile, heat 2 tbsp of the olive oil in a large skillet over medium heat. Add leeks, shallots and garlic; cook 10 minutes, until leeks are tender. Stir occasionally.
- 3 of 3 Toss potatoes with leek mixture. Whisk together remaining 4 tbsp olive oil, the vinegar, mustard, salt and pepper. Fold into potatoes; gently stir in parsley. Serve warm or at room temperature.
Servings Per Recipe: 8
Per Serving: 13 g pro., 316 mg sodium, 16 g carb., 3 g fiber, 0 mg chol., 1 g sat. fat, 245 kcal cal., 8 g Fat, total