tangy mustard potato salad

Directions

Instructions Checklist

• Step 1

  Bring a medium-size pot of water to a boil; salt it. Scrub potatoes and cut them into bite-size pieces; cook them in the water until tender but still firm and not at all mushy, 12 to 15 minutes or so. Drain.

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• Step 2

  Mix together the mustards, oil, vinegar and basil; toss with the potatoes. Season with salt and pepper. Serve warm or at room temperature.

Nutrition Facts

Per Serving:

169 calories; fat 10g; saturated fat 1g; carbohydrates 17g; insoluble fiber 3g; protein 3g; sodium 234mg.