Prep Time: 20 min
Cook Time: 30 min
Level: Easy
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 6 | ||
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Calories: 323 | ||
Calories from Fat: 205 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 422.6mg | 15 % | |
Potassium 667.5mg | 18 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 23.6g | ||
Protein 3.5g | 5 % | |
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: 323
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