Try this Red Potato And Parsley Salad recipe, or contribute your own.
Suggest a better descriptionPlace the potatoes, the tablespoon of salt and enough water to cover the potatoes together in a heavy bottomed saucepan over medium heat. Bring them to a boil and let them simmer for 8 to 10 minutes. The potatoes should be just fork tender, and not falling apart. Put ice cubes in a bowl of cold water and set aside. Drain the potatoes. Rinse with cold water and immerse the potatoes in ice water to stop the cooking. When the potatoes are cold, drain them, and place them on paper towels to absorb the excess water. Combine the parsley, onion, garlic, olive oil and pepper in a medium bowl. Add the potatoes and toss. Add freshly ground black pepper and salt to taste. Serve immediately or refrigerate and serve chilled. Serves 4. For a milder flavor (if youre not into the taste of raw onion); you could saute the onions, garlic and parsley in the olive oil, cool and add as directed. Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN: 0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the Blossom Cafe in Charleston, South Carolina. In this cookbook, he tried to include the patrons most favorite dishes. Recipe by: Magnolias, Charleston, South Carolina
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Serving Size: 1 Serving (109g) | ||
Recipe Makes: 4 | ||
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Calories: 140 | ||
Calories from Fat: 63 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.1mg | 0 % | |
Potassium 500.4mg | 13 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 15.6g | ||
Protein 2.4g | 3 % | |
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: 140
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