Potatoes and Tomatoes In Mustard Dressing
Published September 9, 1989
- Total Time
- 30 minutes
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Ingredients
9 ounces tiny new potatoes, scrubbed but not peeled
6 ounces ripe tomatoes, yellow or red, any size or shape
1 tablespoon corn, safflower or canola oil
2 tablespoons rice vinegar
2 teaspoons grainy mustard
2 teaspoons brown sugar
Nutritional analysis per serving (2 servings)
29 grams carbs; 193 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 68 milligrams sodium; 4 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook potatoes in water to cover in covered pot until they are tender, 10 to 20 minutes depending on size. Drain and cool to room temperature.
- Step 2
Wash and dry tomatoes; cut into bite-size chunks.
- Step 3
In serving bowl, whisk oil and vinegar and beat in mustard and brown sugar.
- Step 4
Combine potatoes and tomatoes and stir gently into dressing.
Private Notes