New Potatoes with Dill Vinaigrette - 28g Carbs, 3g Fiber
From www.lifescript.com and FoodFit
Serves: 6
Preparation time: 10 minutes
Cooking time: 40 minutes
2 lb baby red potatoes
2 tsp Dijon mustard
2 Tbsp red wine vinegar
2 Tbsp fresh lemon juice
1 Tbsp finely chopped shallots
2 Tbsp extra virgin olive oil
3 Tbsp freshly chopped dill
Salt to taste
Freshly ground black pepper
1. Put about 2 inches of water in a large pot, insert a rack or
steamer basket into the pot and bring the water to a boil. Steam
the new potatoes in the basket for about 20 minutes. Let cool and
then slice in quarters, lengthwise.
2. Meanwhile, in a small bowl, whisk the Dijon mustard, red wine
vinegar and lemon juice together. Add the shallots and slowly
whisk in the olive oil and dill. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the
refrigerator for up to 5 days).
3. Gently toss the quartered potatoes in the vinaigrette and
serve.
Serving Size: 3/4 cup of potatoes
Nutrition Facts:
167 Calories, 3g Protein, 28g Total Carbs, 3g Dietary Fiber,
308mg Sodium, 5g Total Fat, 1g Saturated Fat,
26% Calories from Fat, 8% Calories from Protein,
66% Calories from Carbs