Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
When potatoes are just cool enough to handle, cut them in half, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.
Per Serving: 188 Calories; 7g Fat (33.4% calories from fat); 1g Saturated Fat; 4g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 421mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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