Try this Roast Red Potato Salad recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degrees. Scrub the potatoes but do not peel them. Place the potatoes in a baking pan large enough to hold them in a single layer and pour the coarse salt over them. Roast until tender bur firm when pierced, 50 to 60 minutes.
Remove the potatoes from the oven and using 3 pot holders, rub off the salt from each potato. Pace the potatoes on a cutting board and cut them into narrow slices. Transfer to a bowl. Immediately drizzle the wine, extra virgin olive oil, and 1 tablespoon of the vinegar over the hot potatoes. Toss gently and set aside.
In a food processor, combine the shallots and tarragon and process to chop finely. Add the the potatoes and toss gently.
In a small bowl, whisk together the pure olive oil, the remaining 2 tablespoons vinegar and the mustard. Season with salt and pepper to taste. Pour the mustard mixture over the potatoes, cover with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
Remove the potato salad from the refrigerator. Add the green onions and parsley and toss gently. Taste and adjust the seasonings. Let stand for about 1 hour before serving.
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Serving Size: 1 Serving (1956g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2649 | ||
Calories from Fat: 1609 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 178.8g | 238 % | |
Saturated Fat 24.9g | 124 % | |
Monounsaturated Fat 128.6g | ||
Polyunsanturated Fat 19.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 74877.6mg | 2582 % | |
Potassium 7057.4mg | 186 % | |
Total Carbohydrate 245.8g | 72 % | |
Dietary Fiber 26.4g | 106 % | |
Sugars, other 219.3g | ||
Protein 32.7g | 47 % | |
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: 2649
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