Adapted from recipes from my favorite cookbook, Vegetarian Cooking for Everyone by Deborah Madison, this is a nice take on potato salad that is perfectly suited to some of the more unconventional potato varieties with red or blue flesh. The romesco sauce is also excellent with fresh green beans, which could (or even should) be added to this recipe when they are in season.
For the romesco sauce:
1. Fry the bread in 1 tsp olive oil until crispy and golden. Cool.
2. Grind together the bread, nuts, garlic and chile in a food processor. Add everything else except the vinegar and EVOO and process until smooth.
3. While the machine is running, gradually add the vinegar then the EVOO. Taste for salt, seasoning as desired with more vinegar if necessary.
This sauce can be stored in the refrigerator with a top coating of olive oil to prevent mold for a week or so. It is also excellent spread atop crusty bread or with other fresh vegetables.
For the salad:
In a large pot, boil the potatoes in salted water until tender. Drain. Toss with the romesco sauce to taste, and garnish with parsley. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (675g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 627 (68%)|
|Amt Per Serving||% DV|
|Total Fat 69.7g||93 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 49.3g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 0mg||0 %|
|Sodium 172.2mg||6 %|
|Potassium 1987.2mg||52 %|
|Total Carbohydrate 68.9g||20 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 55.6g|
|Protein 13.5g||19 %|
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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: 928
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