Adapted from a Jacques Pepin recipe from the cookbook Jacques and Julia at Home, this is a nice mayonnaise-free version of a potato salad.
1. Place the potatoes in a large saucepan and cover with water. Bring to a gently boil and cook until tender when pierced. Drain and allow to cool slightly.
2. In a small saucepan, saute scallions and onion in the EVOO until slightly softened but not browned, then add garlic and sauce 30 seconds more. Remove from heat.
3. Cut the potatoes into 1/2"pieces, either slices or quarters. Place the potatoes in a large mixing bowl and toss with wine, then the EVOO and onions, mustard, herbs, salt and pepper to taste.
4. Serve while still warm, garnished with hard-boiled eggs if desired.
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 474 | ||
Calories from Fat: 268 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 20.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 93.1mg | 29 % | |
Sodium 416.7mg | 14 % | |
Potassium 1116.2mg | 29 % | |
Total Carbohydrate 44.9g | 13 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 38.6g | ||
Protein 8.7g | 12 % | |
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: 474
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