1. Place potatoes in a 4- to 6-quart pot-, cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance (25 to 30 minutes for medium potatoes and 15 to 20 minutes for newpotatoes). Drain, cool potatoes slightly and peel if you like. Cut potatoes (use a serrated knife if they have skins) into 3/4-inch cubes while still warm, rinsing knife occasionally in warm water to remove gumminess. 2. Layer warm potato cubes in medium bowl, sprinkle with vinegar, salt, and pepper as you go. Refrigerate while preparing remaining ingredients. 3. Mix in remaining ingredients-, refrigerate until ready to serve. Serves 6 to 8. Cooks Illustrated, July/Aug. 1994, Page 8. Credit: Pam Anderson with Karen Tack. Nationality: USA Courses: salad, starch side dish, vegetable Season:any Method: boiled Start to Finish 1 hour Preparation 20 minutes Attention. 45 minutes Finishing a minute or less Converted from Mangia!, Cooks Illustrated 1993-1995 Cookbook Recipe by: Cooks Illustrated, July/Aug. 1994, Page 8. Posted to MC-Recipe Digest by "Hobbs, D B USO"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (351g)|
|Recipe Makes: 6|
|Calories from Fat: 236 (52%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 9g|
|Cholesterol 538.9mg||166 %|
|Sodium 610.9mg||21 %|
|Potassium 918.1mg||24 %|
|Total Carbohydrate 37g||11 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 33.7g|
|Protein 19.6g||28 %|
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Calories per serving: 455
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