recipelink.com Chat Room Recipe Swap - 2001-08-25
From: recipelink.com
Two-Potato Salad
From the American Institute for Cancer Research
Makes 12 1/2-cup servings
1 lb. 3/4-inch diced boiling potatoes, preferably yellow-fleshed (peeled)
1 1b. 3/4-inch diced sweet potatoes (peeled)
1/4 cup Dijon mustard
3 Tbsp. white wine vinegar
1/4 cup extra virgin olive oil
2/3 cup minced shallots
1 Tbsp. minced fresh rosemary leaves
1 Tbsp. minced fresh thyme leaves
4 cups loosely-packed washed spinach leaves torn into bite-size pieces*
Salt and freshly ground black pepper to taste
Place boiling potatoes and sweet potatoes in separate pots with enough cold water to cover. Cover with tight-fitting lid and bring to boil. Reduce heat to simmer and cook until just barely tender. (Potatoes will continue cooking after removed from pot.)
Meanwhile, make dressing by mixing mustard and vinegar in bowl, and gradually whisking in oil until smooth and well combined. Mix in shallots and herbs. Season to taste with salt and pepper, as desired.
When potatoes are not quite completely tender when pierced with a fork, drain and transfer to large bowl. Mix in half the dressing (about 1/4 cup) and set aside to allow potatoes to absorb flavors while cooling.
When potatoes are cool, lightly mix in spinach and remaining dressing. Adjust seasoning with additional salt and pepper, as desired.
*Baby spinach leaves can be used as is.
Per serving: 128 calories, 5 g. fat (less than 1 g. saturated fat), 19 g. carbohydrate, 2 g. protein, 2 g. dietary fiber, 148 mg. sodium.
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