Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
162
Calories
4g
Protein
0g
Fat
37g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 6 to 8 Red Bliss or Yellow Finn potatoes or other new waxy potatoes (about 3/4 pound)
- 1 teaspoon salt
- 1/2 cup Shallot-Parsley Vinaigrette or more to taste
- 1 tablespoon finely minced fresh parsley
- =
Directions
1
1 Scrub the potatoes under cold running water. Place in a medium-size saucepan and cover with cold water. Add the salt and bring to a boil. Reduce the heat and simmer, covered, until tender, about 20 minutes. Drain.
2
2 As soon as the potatoes are cool enough to handle, peel them and slice or cube them into a salad bowl. While they are still warm, pour the shallot vinaigrette over them so they can absorb the flavors of the vinaigrette.
3
3 Spinkle with the parsley and serve.
Recipe sourced from
fandom