Warm Potato-Tomato Salad with Dijon Vinaigrette

2016-09-27
  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    296 calorie
  • Fat

    19 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    0 milligrams
  • Sodium

    344 milligrams
  • Carbohydrate

    32 grams
  • Fiber

    4 grams
  • Protein

    5 grams
  • Sugar

    5 grams

Ingredients

  • 1/2 cup finely minced red onion
  • 3 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar, divided
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon finely minced fresh tarragon leaves
  • 2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks
  • 2 cups diced tomato, skin on, including seeds and juice

Method

Step 1

For the vinaigrette:

Step 2

In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.

Step 3

Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.

Step 4

Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.

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