| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2 1/2 pounds small yellow potatoes, halved or quartered if large
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons country Dijon mustard or Dijon mayonnaise
- 1 tablespoon sherry or champagne vinegar
- 2 small or 1 large shallot, finely chopped
- 1 jalapeno, seeded and finely chopped
Instructions
- Put the potatoes in a large saucepan, cover with cold water and season generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain and let cool slightly. Gently smash with a fork or potato masher.
- Meanwhile, in a large bowl, whisk together the oil, parsley, mustard, vinegar, shallots and jalapeno. Season with salt and pepper. Add the potatoes and gently combine. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 281 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 2 mg |
| Sodium | 552 mg |
Reviews
This recipe is a keeper!