Recipes‎ > ‎Veggies and Starches‎ > ‎

Red Potatoes with Herbed Vinaigrette

From Cooking Light, April 2007

  • 1 1/2 pounds  red potato, quartered
  • 2 tablespoons  white wine vinegar
  • 1 tablespoon  extra virgin olive oil
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1/4 cup  green onions, sliced
  • 2 teaspoons  fresh parsley, chopped
Place potatoes in a medium saucepan.  Cover with cold water; bring to a boil. Cook 8 minutes or until tender; drain.  Cool.
Combine white wine vinegar, olive oil, salt and pepper in a large bowl, stirring well.  Add potatoes, green onions and parsley.  Toss.