Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
406
Calories
7g
Protein
14g
Fat
60g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 lbs new potatoes -- unpeeled
- 4 tbsp low-sodium, defatted chicked
- broth
- 4 tbsp wine vinegar
- 1 tsp dry mustard
- black pepper, to taste
- 3 tbsp olive oil (may use 2 t.)
- 1/2 cup green onions (may use
- chopped red onions) --
- thinly sliced
- 1/4 cup fresh parsley -- chopped
- =
Directions
1
Steam potatoes for 20 or 30 minutes or until just tender. Cool, then slice. Place in a large mixing bowl. Add chicken broth and mix gently. Blend together vinegar, mustard and pepper. Pour over warm potatoes and blend well. Let potatoes stand for 10 minutes, then stir in olive oil, onions and parsley. Serve at room temperature
Recipe sourced from
fandom