Use leftover fingerling potato salad in a nicoise salad.
* Place potatoes in a large saucepan and cover with cold water. Lightly salt and bring to a boil. Reduce heat to medium; cook 15 to 20 mins, until fork-tender. Drain and place in a serving bowl.
* Meanwhile, heat 2 tbsp. of the olive oil in a large skillet over medium heat. Add leeks, shallots and garlic; cook 10 minutes, until leeks are tender. Stir occasionally.
* Toss potatoes with leek mixture. Shisk together remaining 4 tbsp. olive oil, the vinegar, mustard, salt and pepper. Fold into potatoes; gently stir in parsley. Serve warm or at room temperature.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 200 | ||
Calories from Fat: 46 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.5mg | 1 % | |
Potassium 853.1mg | 22 % | |
Total Carbohydrate 35.3g | 10 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 30.8g | ||
Protein 4.4g | 6 % | |
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: 200
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