Serving Size: 1 cup
WW Points+: 4
Petite red potatoes are tossed with onions, garlic, scallions, and a tangy mustard vinaigrette. This is a perfect side dish for steak, burgers, or any other BBQ meal.
I like to think that it is starting to get warmer here in New England and that winter may be over soon (knock on wood!), so this side dish was something I was craving.
It was simple to make and very delicious. I hope you enjoy it!
- 1 1/2 pounds petite red potatoes
- 1 cup Onions, chopped
- 1 Clove Garlic, minced
- 1/4 cup Scallions, chopped
- 1/2 tsp Dried Thyme
- 1 tbsp Red Wine Vinegar
- 1/2 tbsp Olive Oil
- 1 1/2 tbsp Honey Mustard Dressing
- 1 tbsp Fat free, Plain Greek Yogurt
- Salt and Black Pepper to taste
Bring a large pot of water to a boil. Quarter potatoes and boil until fork tender. Drain and transfer to a large bowl. Put in the refrigerator to cool.
In a small skillet, saute onions and garlic over medium heat until soft, about 4 minutes. Set aside to cool.
Meanwhile, prepare the dressing. Mix red wine vinegar, olive oil, honey mustard, yogurt, thyme, garlic, salt, and pepper in a small bowl until smooth.
Add onions and garlic to the dressing. Add half of the scallions and mix to combine.
Once the potatoes are cooled, drizzle dressing over the top. Toss to combine and add remaining scallions.