French-Style Potato Salad
Avoiding the richness of the typical mayonnaise-dressed potato salad, this version is dressed French style, with a red wine vinaigrette seasoned with Dijon mustard. The flavors are tangy and robust without the excessive fat and calories of mayonnaise. Small red-skinned potatoes are ideal for this simple salad: they are pretty, cook quickly and do not need to be peeled. Use the tender, light-colored stalks at the heart of a head of celery for slicing and mixing with the cooked potatoes.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. small, round red-skinned potatoes, each about 1 1/2 inches in diameter
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 1 Tbs. Dijon mustard
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 1/2 cup thinly sliced celery heart
- 1/4 cup fresh chervil leaves, coarsely chopped