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Warm Potato Salad With Herbed Vinaigrette is dressed while the potatoes are warm so that can absorb all the flavors from the vinaigret
- 1 1/2 pounds small potatoes, scrubbed but not peeled, halved or larger thin-skinned potatoes, cubed 1-inch
- 1/2 cup extra virgin olive oil
- 4 tablespoons red wine vinegar
- Salt and freshly ground black pepper, to taste
- 1 small sweet white onion, finely minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh chives, chopped
- Boil the potatoes until fork tender. Drain. Add the potatoes into a large bowl.
- While still hot, add the vinegar, oil salt and pepper and toss to coat.Set aside and allow the potatoes to absorb the liquid.
- Next add the onions, parsley and chives and again toss to combine.
- Serve warm or room temperature.
- Category: Side
- Serving Size: 6 oz
- Calories: 352
- Sugar: 3.4 g
- Sodium: 16 mg
- Fat: 25.5 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30.2 g
- Fiber: 5.1 g
- Protein: 3.6 g
- Cholesterol: 0 mg
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