Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Canola | 1 tbsp (14g) | 124 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | 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
- =
- 1 pound small fingerling potatoes, washed
- 2 sprigs fresh thyme
- 2 1/2 tablespoons kosher salt
- 1 small yellow onion, finely chopped
- 3 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
- 1 cup white wine vinegar
- 1/4 cup canola, safflower, or peanut oil
- 1/2 cup chicken broth or vegetable broth
- 1 tablespoon finely chopped fresh parsley leaves or chives
- =
Directions
In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add
enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook
until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.
Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat
with a folded kitchen towel. As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall
into a mixing bowl.
Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with
a large spoon to combine the ingredients.
Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just
until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately.