Kicked up potato salad that benefits from the scratch-made aioli.
Peel potatoes, cut into large chunks and boil till done. Don't overcook, please.
When done, cut into bite sized pieces and frigerate.
Chop eggs
Combine salt garlic lemon juice and anchovy in a food processor. Pulse.
Drizzle in your EVOO and make a thick mayo.
Fold in the sour cream.
Just before serving, combine cold taters w the aioli and serve, garnishing with chives.
Anchovies are my tweak to this recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (693g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1394 | ||
Calories from Fat: 977 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108.5g | 145 % | |
Saturated Fat 36.4g | 182 % | |
Monounsaturated Fat 57.6g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 754.4mg | 232 % | |
Sodium 798.9mg | 28 % | |
Potassium 1815.7mg | 48 % | |
Total Carbohydrate 53.9g | 16 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 53.7g | ||
Protein 53.7g | 77 % | |
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: 1394
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