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Nutrition Facts
Serving Size 1 (140g) Recipe makes 6 servings
Calories 110
Calories from Fat 21		(19%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 35mg		1%
Potassium 483mg		13%
Total Carbohydrate 20.1g		6%
	Dietary Fiber 2.6g	10%
	Sugars 1.0g
Protein 2.4g		4%
detailed view... how is this calculated?

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Dijon Vinaigrette Dressed Potatoes

Recipe #54446 | 25 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: BeachGirl
Feb 21, 2003

A quick, very simple, yet tasty potato side dish. You'll find many uses for this low-fat vinaigrette dressing, such as drizzled over steamed asparagus, cauliflower or broccoli, salmon fillets, or pasta. This is BEST made with waxy, all-purpose potatoes, not baking potatoes.

SERVES 6 , 1/4 cup (approximate) (change servings and units)

Ingredients

24 ounces potatoes, cut into cubes

VINAIGRETTE DRESSING

1 tablespoon olive oil
2 tablespoons distilled white vinegar
1 tablespoon Grey Poupon Dijon Mustard
1 teaspoon garlic salt
1/2 teaspoon dill weed
1/2 teaspoon ground black pepper
1/2 teaspoon sugar (optional)

Directions

1
VINAIGRETTE: Whisk all dressing ingredients together to form an emulsion.
2
POTATO SALAD: Boil potatoes until tender- about 10-15 minutes.
3
Drain well.
4
Pour dressing over warm potatoes and gently stir to coat potatoes.
5
Serve warm or at room temperature.
6
Note: If desired, add any other ingredients you like: diced celery or onion, diced hard-boiled eggs, etc.
7
Note: If you prefer a less salty version, use 1/2 tsp garlic granules (or powder), and salt to taste.

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Featured Reviews for This Recipe

From: Cookgirl

On Apr 9, 2007

This was heaven on a plain baked Yukon potato! I used salt-free garlic powder. It would be exceptional made with fresh dill.

0 people found this review helpful

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From: Sue L

On Aug 6, 2003

I thought the flavors were very good with the mustard and the dill, but I felt there could have been a bit more vinaigrette, as the potatoes seemed a little dry. I served my potates with baked salmon, but think this would also go well with German food. Thanks for the recipe!

1 person found this review helpful

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From: Miss Annie

On Mar 17, 2003

A lovely combination of ingredients make this vinaigrette irresistible. I used small red potatoes, halved, and added some green onions. The colors were spectacular, but the flavor of the dressing was the star. Thanks so much for sharing this wonderful recipe that I will be using again.....and again!!

6 people found this review helpful

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From: RéeLani

On Aug 28, 2003

Yummy! I had this as part of a veggie meal last night, and as the meal progressed I enjoyed the flavor of this more and more. Initially I thought it was really salty but the saltiness seemed to fade a bit. Next time, though, I think I'll use a bit less salt.

2 people found this review helpful

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