Warm potato and romaine salad
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This quick side salad gives you the best of two worlds: It’s reminiscent of German potato salad and fresh and light like a traditional green salad. Make sure to use Yukon gold potatoes, which hold their shape and won’t break down as you toss the salad.
Ingredients
Uncooked Yukon gold potato
1¼ pound(s), peeled and cut into bite-sized pieces
White wine vinegar
3 Tbsp
Vegetable broth
1½ Tbsp
Dijon mustard
1 Tbsp
Olive oil
1 Tbsp
Kosher salt
1 tsp
Black pepper
½ tsp
Romaine lettuce
3 cup(s), shredded, or chopped
Red onion
½ small, thinly sliced
Instructions
1
Place the potatoes in a large saucepan and cover with water. Bring to a boil over high heat; reduce the heat to medium and boil until the potatoes are just tender when pierced with a knife, 10 to 12 minutes. Drain well.
2
In a large bowl, whisk together the vinegar, broth, mustard, oil, salt, and black pepper. Add the warm potatoes and toss gently to coat. Gently stir in the lettuce and onion. Serve warm or at room temperature.
3
Serving size: about 1 ¼ cups
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