Summer potato salad with vinaigrette dressing. Pairs well with side of salmon.
Source: Lucas Hollweg
Boil the potatoes in salted water for 20 minutes until soft. Drain and leave to cool. Meanwhile, make the dressing by mixing together the dijon mustard, red wine vinegar, sugar and some salt and pepper in a bowl. Gradually beat in the oils.
Peel the potatoes (the skins should come away casily enough if coaxed with a knife) and cut into 1cm slices. Put in a salad bowl and pour over the dressing. Stir in the chives, dill, pickle and radishes and leave for an hour or two for the flavours to become acquainted. Scatter more dill or chives over the top if you want and eat at room temperature.
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 221 | ||
Calories from Fat: 219 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 502.4mg | 17 % | |
Potassium 47mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.7g | ||
Protein 0.4g | 1 % | |
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: 221
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