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Tiny Ontario New Potatoes take centre stage in a light, creamy,
mustard-dill dressing. This easy and hearty meal combines
deli convenience with lots of flexibility! Offer favourite
pickles, mustard and crusty bread on the side. If you want
to use larger potatoes, scrub and cut them into cubes before
cooking.
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| Preparation Time: |
20 minutes |
| Cooking Time: |
15 minutes |
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Serves 4 |
| 1-1/2 lb (750 g) |
tiny Ontario New Potatoes, unpeeled |
| 1/3 cup (75 mL) |
mayonnaise |
| 1 tbsp (15 mL) |
each white vinegar, vegetable oil and Russian-style
sweet mustard |
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Milk (optional) |
| 2 |
Ontario Green Onions, chopped |
| 2 tbsp (25 mL) |
chopped fresh dill |
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Salt and pepper |
| 1 |
head Ontario Romaine Lettuce, separated into leaves |
| 1 pint (500 mL) |
Ontario Cherry Tomatoes |
| 12 oz (375 g) |
sliced mixed deli meats (e.g., salami, prosciutto and
Black Forest ham) |
| 4 |
slices mozzarella cheese |
| 1/4 cup (50 mL) |
snipped fresh chives |
Steam or simmer potatoes in salted water until tender, about
15 minutes. Drain well and set aside to cool slightly.
In large bowl, whisk together mayonnaise, vinegar, oil and
mustard; if dressing is too thick whisk in a little milk.
Stir in green onions and dill. Season with salt and pepper
to taste. Add potatoes and toss.
Line 4 dinner plates with Romaine lettuce. Top with warm potato
salad, tomatoes, deli meats and cheese. Garnish with chives.
| Nutritional Information: |
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| 1 Serving: |
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Protein: |
32 grams |
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Fat: |
38 grams |
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Carbohydrates: |
63 grams |
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Calories: |
722 |
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