Photo: Anna Pelzer
Autumn Potato Salad Recipe
15 ingredients
15 min + 45 min
openrecipes
A simple roasted potato salad incorporating a couple other seasonal root vegetables like parsnips and carrots. I served it on a bed of wild rice with a simple mustard vinaigrette.
Estimated Nutrition (whole recipe, rough)
634
Calories
14g
Protein
20g
Fat
104g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 1 1/2 pounds small, waxy potatoes, well scrubbed and halved or quartered
- 1/2 pound baby carrots, well scrubbed and halved or quartered
- 1/2 pound parsnips, well scrubbed, and halved
- 6 medium shallots, peeled
- 1/4 cup extra virgin olive oil
- 2 big pinches of sea salt
- 2 bunches of scallions (green onions), greens topped off, and halved lengthwise
- vinaigrette:
- 2 tablespoons red wine vinegar
- 1 small shallot, minced
- 2 teaspoons whole grain mustard
- 1/4 teaspoon fine grain sea salt
- 1/3 cup of olive oil
- 1 tablespoon heavy cream or creme fraiche (optional)
- 2 cups cooked wild rice (opt)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes