Peel potatoes, cut into large chunks and boil till done. Don't overcook, please.
When done, cut into bite sized pieces and frigerate.
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.
|Serving Size: 1 Serving (693g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 977 (70%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!