Tri-Colored Potato Salad with Dijon vinaigrette
Skip the mayo-based potato salad for this one with a tangy dressing. It fares much better in warm weather.
Cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate.
Whisk together oil, vinegar, Dijon, and scallion whites for the vinaigrette; season with salt and pepper.
Place potatoes in a pot of cold salted water, cover, and bring to a boil. Remove lid and boil potatoes until fork-tender, 5–6 minutes. Drain potatoes and arrange in a single layer on a baking sheet. Pour wine over warm potatoes and toss. Let potatoes cool to room temperature, 15–20 minutes.
Gently stir together potatoes, bacon, vinaigrette, and scallion greens; season with salt and pepper.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 282mg 11%
Carbs 30g 10%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.