French-Style Potato Salad

A lighter, lower-fat alternative to traditional potato salad this tangy version with Dijon mustard, pairs perfectly with grilled chicken and a fresh spinach salad.

Check out this recipe for Balsamic Orange Marinated Chicken. It'll pair perfectly with the potato salad!

Ingredients

• 2 pounds mix of red potatoes and small yellow potatoes
• 1/4 cup olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons Red Wine Vinegar
• 1 teaspoon fresh rosemary leaves, chopped
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/4 cup red onion, thinly sliced
• 1 tablespoon fresh cilantro, chopped

Makes 8

Directions

1. Fill a large pot 3/4 full with water and bring to a boil over medium-high heat. Carefully add in whole potatoes, reduce heat slightly to gentle boil for 12-18 minutes or until potatoes are knife tender when poked.
2. Remove potatoes from water to a large bowl and allow to cool.
3. In a separate bowl add oil, Dijon mustard, Red Wine Vinegar, rosemary, thyme, salt and garlic powder and stir briskly with a fork until well combined and smooth.
4. Once potatoes are cool enough to handle, slice each one into quarters or appropriate bite-sized pieces depending on the size of your potatoes. Return cubed potatoes to the bowl and pour dressing over them. Add in sliced red onion and stir very gently with a flat-sided spatula, running spatula to the bottom of the bowl and gently folding potatoes over to coat with dressing.
5. Transfer to a serving platter and sprinkle with chopped fresh cilantro before serving.