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The Essential Diabetes Cookbook
by Antony Thompson

Most people associate potato salad with mayonnaise, but actually a vinaigrette-style dressing is excellent.
Serves 4


• 16 waxy new potatoes (fingerling, red-skinned)
• 2 slices rustic multigrain bread, cut into 1/2 in pieces
• 1 garlic clove, crushed to a paste with a little salt
• 1/4 cup dry white wine
• 3 tablespoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon white wine vinegar
• salt and freshly ground black pepper
• 2 shallots, finely chopped
• 5 cornichons (baby gherkins), finely sliced
• 1 tablespoon nonpareil capers (baby capers)
• 2 tablespoons chopped fresh parsley


1. Preheat oven to 350°F. Cook the potatoes in boiling salted water until tender, about 20 minutes. Drain and when cool enough to handle, cut into 1/2 inch slices.

2. Meanwhile, place the bread pieces on a baking sheet and toast in the preheated oven until they have turned into crispy croutons, about 12 minutes.

3. While they are toasting, whisk together the garlic, white wine, olive oil, mustard, and vinegar. Season to taste with salt and pepper, then fold in the shallots, cornichons, capers, and parsley. Pour this flavored vinaigrette over the warm potatoes. Just before serving, fold in the croutons.

TIP: Nonpareil is a type of small caper generally considered to be of the finest quality.

Amount per portion: Energy 240 cals, Protein 4.4g, Fat 10.3g, Saturated fat 1.4g, Carbohydrate 31.0g, Total sugars 2.9g, Fiber 2.7g, Salt 1.36g, Sodium 536mg



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