New Potato, Red Pepper and Chive Salad
Published May 25, 1991
- Total Time
- 25 minutes
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Ingredients
2 pounds new potatoes
1 red pepper
FOR THE DRESSING
1 tablespoon Dijon mustard
1 clove garlic
2 to 3 tablespoons Balsamic vinegar (or to taste)
Coarse salt and freshly ground pepper to taste
¾ cup extra-virgin olive oil
1 bunch fresh chives, minced
Nutritional analysis per serving (4 servings)
44 grams carbs; 556 calories; 30 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 41 grams fat; 6 grams fiber; 734 milligrams sodium; 5 grams protein; 5 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
Steam the potatoes until tender (about 20 minutes).
- Step 2
While the potatoes are cooking, cut the pepper into quarters, remove the stem and seeds and place the pepper face down on a broiling rack. Broil until skin is charred. Place in a paper bag a few minutes, then peel off the skin. Cut the pepper into dice.
- Step 3
Make the dressing. Place the mustard in a bowl large enough to hold the potatoes. Peel the garlic and crush it into the mustard with a fork. Add the vinegar, salt and pepper. Gradually beat in the olive oil, creating an emulsion.
- Step 4
When the potatoes are cooked, remove the garlic from the dressing. Add the potatoes and diced pepper and toss thoroughly. Add the chives and serve the salad at room temperature. Correct seasoning just before serving.
Private Notes