Fresh herbs add a new dimension to this traditional potato salad. You can make it a day or two in advance, but be sure to bring it to room temperature before serving.
Cut potatoes into 1/4-inch slices and place in a medium pot. Add chicken broth and bring to a boil over medium-high heat. Reduce the heat to medium, cover and simmer about 15 minutes or until potatoes are tender. In a large bowl, combine green onions, mustard, vinegar, oil, salt and pepper. Add potatoes and combine gently. Cover and refrigerate at least 6 hours or overnight. Drain off excess liquid. Fold in parsley and chives. Serve at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (514g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 349 | ||
Calories from Fat: 167 (48%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 18.5g | 25 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 428.9mg | 15 % | |
Potassium 1159.7mg | 31 % | |
Total Carbohydrate 39.5g | 12 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 33.3g | ||
Protein 7.3g | 10 % | |
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: 349
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.