RH Staff

From: Brooke Williamson and Nick Roberts, Amuse Cafè, Venice, CA.

Yield: 24 1-cup servings.

HONEY-MUSTARD VINAIGRETTE (YIELDS 1 1/2 CUPS):
1/2 cup lemon juice
3 Tbsp. honey
3 Tbsp. sherry wine vinegar
3 Tbsp. whole grain mustard
1/2 cup olive oil
as needed, salt and pepper

6 lb. medium red potatoes, cut into 1" pieces
8 oz. red onion, finely diced
8 oz. green onion, chopped
1 lb. 12 oz. cherry tomatoes, halved
3 Tbsp. parsley, chopped

In a blender or food processor, process lemon juice, honey, vinegar and mustard. With motor running, slowly drizzle in oil until emulsified. Season with salt and pepper.

In medium saucepan, cover potatoes with water and bring to a boil. Reduce heat; simmer about 15 minutes or until tender. Drain and cool.

In large bowl, mix potatoes, 1 1/2 cups Honey-Mustard Vinaigrette and red and green onions. Just before serving, mix in tomatoes and parsley. If desired, serve on a bed of mixed baby lettuces.

Nutrition facts per serving: 164 calories; 5 g fat; 0 mg cholesterol; 80 mg sodium; 29 g carbohydrate; 3 g fiber; 3 g protein.

UNITED STATES POTATO BOARD