30 minutes prep time | Serves 6
16 small new red potatoes
16 small new white potatoes
2 Tbsp toasted mustard seeds
1/2 c chopped green onion, white and green parts
1/2 c finely chopped red onion
1/4 c chopped fresh parsley
1/2 c extra-virgin olive oil
1/4 c cider vinegar
1 Tbsp fresh minced garlic
1 Tbsp Dijon-style mustard
Salt and freshly ground black pepper, to taste
Scrub potatoes, leave whole, and cook in boiling, salted water in a large pan until just tender when pierced with a fork, 15 to 20 minutes. While they are cooking, toast the mustard seeds in a small skillet over medium heat for a minute. Combine warm, cooked potatoes gently with the toasted mustard seeds, green and red onion, and parsley.
Whisk together the oil, vinegar, garlic, and mustard. Blend into the potato mixture. Taste and adjust seasonings. Serve warm or cold.
Per serving: 366 Calories, 6 g Protein, 40 g Carbo-hydrates, 6 g Fiber, 20 g Total fat (3 g sat, 13 g mono, 3 g poly), 523 mg Sodium, Vitamin C, Vitamin K, Vitamin B1 (thiamine), B3 (niacin), Iron, Magnesium, Potassium