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Ingredientes
- 2 pounds small boiling potatoes
- Chive - Oregano Vinaigrette Recipe
- 6 tablespoons olive oil
- 1/4 cup white wine vinegar or lemon juice
- 2 teaspoons Dijon mustard
- 1 1/2 tablespoons chopped fresh oregano
- 2 tablespoons chopped chives
- 1/2 teaspoon salt or to taste
- Freshly ground black pepper to taste
Direcciones
- Cook potatoes in lightly salted water until fork tender.
- Drain the potatoes, then cut them into bite-sized pieces.
- While potatoes are still warm make vinaigrette.
- Pour dressing over potatoes, toss and let salad rest for at least 1 hour.
- Serve at room temperature.
- Chive-Oregano Vinaigrette
- Combine ingredients in a bowl and whisk together until well blended, or place in tightly covered jar and shake for several seconds until well blended. Taste the vinaigrette for seasoning and add salt and pepper as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 213 | |
| Calories from Fat 121 | 57% |
| Total Fat 13.75g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 221mg | 9% |
| Potassium 507mg | 14% |
| Total Carbs 20.64g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.01g | 1% |
| Protein 2.52g | 4% |
