Try this French Potato Salad with Tarragon Vinaigrette recipe, or contribute your own.
Suggest a better descriptionScrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion. Tarragon vinaigrette: In a small bowl whisk together vinegar, oil, mutsrad and tarragon; mix well. Pour over warm potatoes and toss to mix. Season with pepper to taste. Cover and let stand at room temperature for at least 1 hour or refrigerate up to 3 days. Makes 8 servings. ~- Brenda J. Sharpe -- aj471@freenet.carleton.ca Ottawa, Ontario, Canada Disclaimer: Over 30 and born in Fredericton, NB ***********************************************
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 8 | ||
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Calories: 116 | ||
Calories from Fat: 11 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.2mg | 1 % | |
Potassium 701.6mg | 18 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 21g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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