Potato Vinaigrette Salad

Servings = 8 | Serving size =1/2 cup

This recipe can be multiplied by 2.

This recipe keeps well for about 3 days.

3 quarts	water
1 1/2 lbs	small red potatoes
2 Tbsp	shallots
2 Tbsp	red wine vinegar
1 Tbsp	extra virgin olive oil
1/4 tsp	salt
	fresh ground black pepper
1/3 large	red onion
2 Tbsp	fresh dill

Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and drain into a colander and rinse with cold water.

Cut the potatoes into 1/2 to 1 inch pieces. Place in a large mixing bowl and add the shallots, vinegar, olive oil and salt. Gently fold the salad until well blended.

Add fresh ground pepper to taste while folding.

Chill well before serving.

When ready to serve, place the sliced onions over the top of the salad and sprinkle with dill.

Nutrition Facts

Serving size: about 1/2 cup | Servings 6

Calories 111 | Calories from Fat 22

Amount Per Serving (% Daily Value)

Total Fat 2g (3%) | Saturated Fat 0g (0%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 107 mg (4 %)

Total Carbohydrates 20g (7%) | Sugars 2g

Dietary Fiber 2g (9%) | Protein 2g

Vitamin A 5% | Vitamin C 43 % | Calcium 2% | Iron 6%

Vitamin K 5 mcg  | Potassium  571 mg | Magnesium  29 mg