Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 3 pounds red new potatoes
- ¼ cup Dijon mustard
- ¼ cup grainy mustard
- ½ cup olive oil
- 1 tbs balsamic or sherry vinegar (I used the balsamic)
- 3 tbs chopped basil
- ⅛ tsp salt
- ⅛ tsp pepper
Directions
Bring a pot of water to a boil, salt it.
Cut potatoes into bite size pieces, cook them in the water until tender but still firm and not at all mushy, 15 minutes or so.
Mix together the mustards, oil, vinegar, and basil, toss with the potatoes.
Season with salt and pepper.
Serve warm or at room temp.
Category:Potato Salad Recipes
Category:Basil Recipes
Category:Prepared mustard Recipes
Category:Dijon mustard Recipes
Category:New potato Recipes
Category:Red-skinned potato Recipes
Category:Sherry vinegar Recipes
Category:Balsamic vinegar Recipes
Category:World Recipes