French Potato Salad
(makes 10 servings)
| 2 | pounds (960 g) very small red potatoes, scrubbed |
| 1/2 | pound (240 g) sugar snap peas, trimmed and strings removed |
| 4 | scallions, white part and 2 inches (5 cm) green, chopped |
| Vinaigrette: |
| 1/4 | cup (60 ml) white wine vinegar |
| 3 | tablespoons (45 ml) olive oil |
| 3/4 | teaspoon (3.75 ml) Dijon mustard |
| 1 to 2 | garlic cloves, minced |
| 1 1/2 | teaspoons (7.5 ml) celery seed |
| 1/4 | cup (6 g) chopped flat-leaf parsley |
- Cook the potatoes in boiling water to cover until tender when pierced with the point of a knife, about 10 to 15 minutes. Drain and cut into uniform sized pieces, either in halves or quarters, depending on the size of the potatoes.
- Cook the sugar snap peas in boiling water until crisp cooked, 2 to 3 minutes. Drain and toss with the potatoes. Add the scallions.
- In a bowl, combine the vinegar, oil, mustard, garlic, celery seed, and parsley. Pour over the vegetables and toss. Serve at room temperature.
| Per serving: | 123 calories (31% calories from fat), 3 g protein, 4 g total fat (0.6 g saturated fat), 19 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 18 mg sodium |
| Exchanges: | 1 carbohydrate (1 bread/starch), 1 fat |
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