Try this Potato Salad with Tomatillo Sauce recipe, or contribute your own.
Suggest a better description1. If the skins on the potatoes look fresh, leave them on. Otherwise, peel the potatoes and then slice them into rounds about 1/4 inch thick. Steam them in a vegetable steamer until they are tender but still firm. 2. While they are steaming, make the sauce: Slice the jalapenos in half and take out the seeds. Cut the onion into several large pieces. Bring a few cups of water to a boil and add the tomatillos, jalapenos, onion and garlic. Simmer until the tomatillos turn from bright green to dull, 10 to 15 minutes; then drain. Transfer vegetables to a food processor or blender, add the cilantro, and puree. Stir in the optional oil, lime zest and juice. Season with salt to taste. 3. Arrange the potatoes on a platter or in a shallow bowl. Slice the eggs and intersperse them with the potatoes. Ladle the sauce over all. Garnish with the radishes and cilantro sprigs. Suggestion: For a hotter sauce, reserve half the garlic and jalapenos, then add them, uncooked, to the tomatillos as they are being pureed. From "The Savory Way," by Deborah Madison. Chicago Tribune 3/27/94. Posted to MC-Recipe Digest by Nancy Berry
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 6 | ||
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Calories: 232 | ||
Calories from Fat: 93 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 352.5mg | 108 % | |
Sodium 127.6mg | 4 % | |
Potassium 775.6mg | 20 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 19.9g | ||
Protein 13.3g | 19 % | |
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: 232
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