Ingredients:
2 cups water
1/4 teaspoon salt
6 red potatoes, unpeeled, scubbed, and halved ( about 2 lb.)
6 green onions, sliced ( include some of the green part)
1/4 cup chopped fresh parsley
1/3 cup oil
3 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
1 -2 garlic cloves, minced
1 tablespoon Dijon mustard
1/4 teaspoon dried tarragon
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup mayonnaise
1/4 cup plain nonfat yogurt
1 tablespoon Dijonnaise mustard
1 teaspoon fresh lemon juice
1/2 teaspoon dried basil
Directions:
To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside.
To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use.
To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium.
Add in potaotes and cook, covered, about 20 minutes or until tender.
Cool under running water and drain.
Cut into bite-sized pieces.
Add potatoes, green onions, and parsley in a bowl.
Add in the vinaigrette; toss lightly.
Cover and refrigerate 6-8 hours.
Serve with Dijon-Basil Mayonnaise–top the salad with a dollop.
Servings: 4-6
Time preparation: 30 min.
Time total: 50 min.