Tangy Potato Salad
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 1 (5-lb) bag small red potatoes, quartered
- ½ cup olive oil
- ⅓ cup red wine vinegar
- ¼ cup mayonnaise
- 2 Tbsp Dijon mustard
- 1½ tsp salt
- ½ tsp pepper
- 1 cup chopped celery
- ½ cup minced red onion
- ¼ cup chopped fresh parsley
Instructions
- Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat. Reduce heat, and simmer 10 minutes or until potatoes are tender. Drain well.
- Whisk together olive oil and next 5 ingredients. Stir in potatoes, celery, onion, and parsley. Serve immediately, or chill up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
300
|
300
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 4 | 4 |
| Carb (g) | 37 | 37 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 499 | 499 |
Occasions Meal Plan
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