Monday, September 5, 2011

Heart Healthy Potato Salad

1.5 lbs baby potatoes with the skin on (I used Dutch yellow but any baby potatoes will do)
1/8 cup extra virgin olive oil
2 large cloves garlic crushed
1-2 tablespoons Dijon mustard (I like Trader Joes whole grain Dijon imported from France)
1 ounce fresh chives cut into ½ inch pieces
1/2 red onion chopped into tiny pieces
Salt and pepper to taste

Place potatoes into a pot filled with about an inch of water and a dash of salt.  Let water boil and then bring down to medium heat.  Allow to cook for about 20 minutes (you can check to make sure the potatoes are cooked by piercing one with a fork).  Let the potatoes to cool off for 10-15 minutes and cut them once lengthwise and once width wise (approximately 1 inch pieces). 

In a bowl, combine the chives, red onion, olive oil, mustard and garlic.  Add the potatoes and mix.  Add salt and pepper to taste and ENJOY! 

PS-depending on which herbs you are in the mood for, feel free to chop up some fresh parsely, tarragon or any herb of your liking for an extra punch :)  And I am not so much of a capers-in-my-potato-salad person but if you are, add some to the mix as well! 


Sarah E said...

Ok I already ate three large meals today plus a dessert and yet now my stomach is growling again! This looks amazing!

Sarah E said...

Plus it is eggs, which makes me very excited to try it! Thanks!

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