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Nutrition Facts
Serving Size 1 (186g) Recipe makes 8 servings
Calories 173
Calories from Fat 31		(18%)
Amount Per Serving		%DV
	Total Fat 3.5g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 101mg		4%
Potassium 737mg		21%
Total Carbohydrate 33.0g		10%
	Dietary Fiber 4.0g	16%
	Sugars 2.1g
Protein 3.8g		7%
detailed view... how is this calculated?

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Garlic Thyme Potato Tapas

Recipe #229051 | 1¾ hours | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: CraftScout
May 20, 2007

Another recipe from the Kraft Foods Tapas Party (yes, I am getting ready for ZWT III and all the recipes sounded good and EASY!). Name brands are removed to protect those of us who don't want to buy their stuff! Also modified because KF put too many of the instructions for their recipe in the ingredient list. So mine LOOKS more complicated, but it's not. Cook time includes refrigeration.

SERVES 8 , 4 cups (change servings and units)

Ingredients

3 lbs potatoes
1 tablespoon Dijon mustard (or some other spicy coarse mustard)
1/3 cup mayonnaise
2 garlic cloves, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon black pepper (freshly ground, of course!)
1/4 cup green onion, finely chopped

Directions

1
Peel potatoes and cut into 1 inch cubes. Boil these until done (still holding together but easily pierced by a knife point), drain, and then cool.
2
Mix together mustard, mayonnaise, garlic, thyme, and pepper in a large bowl. (Or whiz them all up in a food processor or mini chopper. Less chopping that way.).
3
Stir in potatoes and onions. Mix lightly.
4
Refrigerate at least one hour before serving.

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Featured Reviews for This Recipe

From: Jenn - Chef #1053078

On May 27, 2009

Really good - I used fresh chives & green onion, fresh garlic and fresh thyme. Added some lite sour cream instead of only mayo which made it awesome (mayo flavor didn't overwhelm the fresh herbs).

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From: A Good Thing

On May 18, 2009

These potatoes made a nice addition to our dinner in Spain/Portugal for ZWT 5 last night. Many thanks from the Genies of Gourmet! (-:

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From: Debber

On May 16, 2009

Very tasty rendition of a familiar potato salad BUT with a bit of a kicky bite! We enjoyed these luke-warm and wondered how they'd be toasty hot and with some cheese on top? Hmm... I used an Amber Beer Mustard (as that was all the "spicy coarse 'stard I had on hand); DD didn't care for the little mustard seeds at all; however DH and I did. Served this with Baked Sole Mexicana and Sangria for *ZWT 5 Tex Mex with the Groovy GastroGnomes*....we're on our way to the next hip destination!

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From: Cookin'Diva

On Jun 29, 2007

My husband and son devoured these potatoes at dinner tonight. I loved the big flavors from the garlic, thyme and mustard. One thing I did that was easy was to microwave the red potatoes. I quartered them, placed them in a glass container with 2 T. water. Then I cooked them 7 minutes (stirring once). It was a big time saver and they were perfectly tender. Thanks Scout, for a great recipe.

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