Directions:
- Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces. Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes.
- While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes. Add scallions and salt to taste and gently toss.
- Cooks' note: Salad (without scallions) can be made 2 hours ahead. Toss in scallions just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.45 Kcal (1049 kJ) | ||
| Calories from fat | 84.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.43g | 15% | |
|---|---|---|---|
| Sodium | 231.08mg | 10% | |
| Potassium | 669.16mg | 14% | |
| Total Carbs | 38.62g | 13% | |
| Sugars | 7.78g | 31% | |
| Dietary Fiber | 6.04g | 24% | |
| Protein | 4.08g | 8% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 2mg | 11% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 116.83 Kcal (489 kJ) | ||
| Calories from fat | 39.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 15% | |
|---|---|---|---|
| Sodium | 107.8mg | 10% | |
| Potassium | 312.15mg | 14% | |
| Total Carbs | 18.01g | 13% | |
| Sugars | 3.63g | 31% | |
| Dietary Fiber | 2.82g | 24% | |
| Protein | 1.9g | 8% | |
| Vitamin C | 2.7mg | 10% | |
| Vitamin A | 0.9mg | 63% | |
| Iron | 1mg | 11% | |
| Calcium | 30.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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