and we had it today with Pork Piccata. It was really nice. A great quick side. I cut down on the EVOO though. It seemed to me to be to much.
Warm Mustardy Potatoes
Makes 4 servings.
2 pounds (10 to 15) small red-skinned potatoes, scrubbed
Salt, to taste
Water
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon drained capers
1/4 teaspoon fresh-ground black pepper
Place the potatoes into a large pot of salted water and bring to a boil. Boil the potatoes 15 to 20 minutes until tender when pierced with a fork.
In a serving bowl, combine the mustard and vinegar and stir with a spoon. Slowly drizzle in the olive oil a little at a time, stirring vigorously and adding more only after the previously added oil has been completely incorporated. The mixture should maintain a thick consistency throughout. Stir in capers.
When potatoes are tender, drain and toss in the bowl with the dressing, breaking them roughly into thirds with a spoon while mixing them thoroughly with the dressing and the black pepper.
Per serving: 416 calories, 61 percent calories from fat, 28 grams total fat, 4 grams saturated fat, no cholesterol, 36 grams carbohydrates, 4 grams total fiber, 2 grams total sugars, 32 grams net carbs, 4 grams protein, 126 milligrams sodium.
Adapted by Seattle Times from Real Life Entertaining: Easy Recipes and Unconventional Wisdom (Morrow, 2006) by Jennifer Rubell.
Copyright © 2007, South Florida Sun-Sentinel
Warm Mustardy Potatoes
Makes 4 servings.
2 pounds (10 to 15) small red-skinned potatoes, scrubbed
Salt, to taste
Water
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon drained capers
1/4 teaspoon fresh-ground black pepper
Place the potatoes into a large pot of salted water and bring to a boil. Boil the potatoes 15 to 20 minutes until tender when pierced with a fork.
In a serving bowl, combine the mustard and vinegar and stir with a spoon. Slowly drizzle in the olive oil a little at a time, stirring vigorously and adding more only after the previously added oil has been completely incorporated. The mixture should maintain a thick consistency throughout. Stir in capers.
When potatoes are tender, drain and toss in the bowl with the dressing, breaking them roughly into thirds with a spoon while mixing them thoroughly with the dressing and the black pepper.
Per serving: 416 calories, 61 percent calories from fat, 28 grams total fat, 4 grams saturated fat, no cholesterol, 36 grams carbohydrates, 4 grams total fiber, 2 grams total sugars, 32 grams net carbs, 4 grams protein, 126 milligrams sodium.
Adapted by Seattle Times from Real Life Entertaining: Easy Recipes and Unconventional Wisdom (Morrow, 2006) by Jennifer Rubell.
Copyright © 2007, South Florida Sun-Sentinel