While waiting for the butter to soften for a dessert i'm getting ready to make, i decided to put some gorgeous, colorful potatoes to work, but in a healthy way. I do love potatoes, and find they're very satisfying and can be satiating at any meal. But the key is to do the potato without butter, sour cream or mayo. I decided to take some herbs, diced onions, salt and grainy mustard and see what i could do. I was quite pleased and found this not only delicious, but very easy.
Various small potatoes
1/4 cup very finely chopped white onion
1/8 cup of white balsamic vinegar
1/4 cup of extra virgin olive oil
a couple dashes of kosher salt
12 fresh basil leaves
12 fresh mint leaves
In a small mixing bowl, whisk together the whole grain mustard, balsamic vinegar and extra virgin olive oil until emulsified, Add a dash of kosher salt, and set aside.
Boil the potatoes until they're barely soft to the touch with a fork. You don't want them too soft where they'll fall apart, but you don't want them too hard either.
While the potatoes are warm, slice them into large chunks and lightly salt them.
Place in a large bowl and add the dressing that you made.
Add the onion and herbs.
Carefully mix so that everything becomes incorporated.