Contributed By: whyistheq
Weight Watchers Entertains
You can prepare this salad the day it is to be served, and serve it warm; or you can prepare it a day ahead and serve it cold. Fingerling potatoes are small red or white potatoes, sometimes known as new potatoes. Serving size is 3/4 cup.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Special Features: Make Ahead
Nutrition Content: Low Fat
Meal Type: Entree
Salads & Dressings
Ingredients
3 pounds Fingerling potatoes, scrubbed and left whole
2 tablespoons Cider Vinegar
1 tablespoon Course-grained Dijon mustard
1 tablespoon Extra-virgin olive oil
3/4 teaspoon Salt
2 cups Arugula
2 Large shallots, chopped
3 Scallions, chopped
Preparation
1.) Place the potatoes and enough water to cover them in a large saucepan.
2.) Bring to boil.
3.) Reduce the heat and simmer, covered, until tender, 15-20 minutes; drain.
4.) When potatoes are cool enough to handle, cut them into 1/2-inch slices.
While potatoes are cooking:
5.) Whisk together the vinegar , mustard, oil and salt in a large bowl.
After potatoes are cooled and sliced:
6.) Add warm potatoes to sauce and gently toss to coat
7.) Add the arugula, shallots, and scallions. Toss gently and either serve warm or refrigerate and serve later
Cook's Notes
Nutrition Information
Calories: 113
;
Total Fat: 1g
;
Saturated Fat: 0
;
Carbohydrates: 24
;
Fiber: 2