Recipe
Salad
Radicchio Potato Salad with Mustard Dressing
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. small yellow potatoes | ||
| ¼ medium sweet onion, thinly sliced | ||
| ½ c. red wine vinegar, divided | ||
| ¼ c. olive oil | ||
| 1 ½ tbsp. coarse-ground mustard | ||
| salt and pepper, to taste | ||
| 1 head(s) radicchio, cored and chopped | ||
| ¼ c. chopped parsley |
Directions
- Simmer potatoes covered in water until tender, about 15 minutes. Drain. Cut in halves or quarters and place in large bowl with onion.
- In small bowl whisk together 1/4 cup vinegar, oil and mustard. Pour over potatoes. Toss.
- Fold in radicchio and remaining vinegar to taste. Season with salt and pepper. Fold in parsley. Serve immediately, or cover and chill up to 6 hours.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 0mg
- Sodium: 75mg
- Total Carbohydrates: 15g
- Protein: 1g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 10%
0%
Iron 2%
0%
Calcium 2%