RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1479
| View Recipe |
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| Recipe Name: |
French Potato Salad |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Wash potatoes and place in a large saucepan with salted water to cover. Bring to a boil and cook 20 to 25 minutes, or until potatoes are tender.
Turn potatoes into a colander to drain and cool.
When potatoes are cool enough to handle but still quite warm, peel and slice. Place in a large non-aluminum bowl and sprinkle with white wine.
Add shallot to potatoes.
Whisk together the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste in a small bowl. Whisking constantly, add oil in a slow steady stream and whisk until well combined.
Pour dressing over potatoes and toss gently to coat. Cover bowl and refrigerate until 30 minutes before serving.
Thirty minutes before serving, set out salad to come to room temperature.
Add parsley to salad and toss gently; serve. |
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| Nutrition per Serving: |
| Calories: |
80 |
Total Carbs: |
11.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
2.2 |
Protein: |
2.62 |
| Fiber: |
0.13 |
Sodium: |
409.54 |
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