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|
|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|