Try this Herbed Red Potato Salad recipe, or contribute your own.
Suggest a better descriptionSource: Cookie and Kate
In a large saucepan combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance. Reserve ¼ cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
In a small food processor, combine the olive oil, ? cup parsley, ? cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces, then drizzle in the reserved cooking water and blend just until emulsified.
Drizzle the potatoes with the herbed olive oil mixture and mix well. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, tossing every few minutes.
Add the celery to the bowl. Toss again. Season to taste with salt and pepper and cover and refrigerate until you’re ready to serve.
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 103 | ||
Calories from Fat: 18 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.5mg | 1 % | |
Potassium 594.5mg | 16 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 17.5g | ||
Protein 2.6g | 4 % | |
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: 103
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