• 6servings
  • 35minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, E, P
MineralsSelenium, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup finely minced red onion

  2. 3 tablespoons Dijon mustard

  3. 3 tablespoons red wine vinegar, divided

  4. 1/2 teaspoon sea salt

  5. Freshly ground black pepper

  6. 1/2 cup extra-virgin olive oil

  7. 1 teaspoon finely minced fresh tarragon leaves

  8. 2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks

  9. 2 cups diced tomato, skin on, including seeds and juice

Instructions Jump to Ingredients ↑

  1. For the vinaigrette:

  2. For the vinaigrette:

  3. In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.

  4. Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.

  5. Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.

  6. SERVES: 6 (SIDE); Calories: 296; Total Fat: 19 grams; Saturated Fat: 3 grams; Protein: 5 grams; Total carbohydrates: 32 grams; Sugar: 5 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 344 milligrams


Send feedback