Photo: Anna Pelzer
Heirloom Potato Salad
10 ingredients
openrecipes
Chef Michael Voltaggio offers a new take on potato salad: Fingerling potatoes are cooked on the grill using our specially designed steel grill sauté pan. Then they’re tossed with a yogurt-based dressing that’s enhanced with roasted garlic, sumac and fresh herbs. It’s the perfect side dish for vadouvan chicken wings (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
394
Calories
22g
Protein
15g
Fat
46g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Sumac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. mixed medium fingerling potatoes, halved lengthwise
- 2 Tbs. plus 2 tsp. vegetable oil
- 1 1/2 tsp. plus 1 Tbs. sea salt
- 2 heads garlic
- 1 1/4 cups Greek yogurt
- 2 celery stalks, cut into small dice
- 2 Tbs. thinly sliced fresh mint, plus more for garnish
- 1 Tbs. chopped fresh dill, plus more for garnish
- 1 Tbs. sumac, plus more for garnish
- 3 Tbs. olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes