Creamy Mustard Potato Salad

Added to Recipes on Thu 10/22/2009

Serves 4
2 lbs small red potatoes, unpeeled, washed and sliced
1/2 cup Silk Unsweetened
4 tbsp Dijon mustard or horseradish
4 tbsp white wine vinegar
4 tbsp extra virgin olive oil, or canola oil
3 green onions, white parts thinly sliced for salad, green parts thinly sliced for garnish
1 tsp salt
Freshly ground black pepper

Boil potatoes in salted water until tender, about 15-18 minutes. Drain and return to pot.

While potatoes are boiling, prepare dressing.  In medium bowl whisk together Silk, mustard and white wine vinegar until thoroughly combined. Slowly drizzle in olive oil until completely incorporated. Stir in the white part of the onions, salt and pepper.

Pour dressing over the hot potatoes and gently stir until the potatoes are coated with dressing.  As the potatoes cool, they will soak up the dressing. Adjust salt and pepper. Serve slightly warm or room temperature garnished with green onion.

Nutrition Facts
(using Dijon mustard and extra virgin olive oil)

305 calories

6 g protein

39 g carbohydrate

15 g fat (44% calories from fat)

2 g saturated fat

0 mg cholesterol

785 mg sodium

5 g fiber