1/2 cup finely minced red onion
3 tablespoons Dijon mustard
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 teaspoon finely minced fresh tarragon leaves
2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks
2 cups diced tomato, skin on, including seeds and juice
For the vinaigrette:
In a bowl, whisk together the onion, mustard, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.
Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon vinegar.
Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.
Total Fat: 19 grams
Saturated Fat: 3 grams
Protein: 5 grams
Total carbohydrates: 32 grams
Sugar: 5 grams
Fiber: 4 grams
Cholesterol: 0 milligrams
Sodium: 344 milligrams