Boil the potatoes , skin on, drain, cool, peel and cut into 1 cm cubes
Mix chopped black olives, salt , pepper, thyme, balsamic vinegar, and olive oil with the diced potatoes .
make a liason with wipping the cream till it is hard and then slowly folding the egg yolks to it.
mix chopped parsley, chives, and a little liason to the potato salad.
mould the potato salad mix onto a baking tray with the help of a pastry cutter.
put it under the salamader, grill, on in the oven to warm it up.
put the slice of goat cheese on top of the potato salad, pour a spoon of the liason on top, and give it a nice colour under the salamender.
serve on a plate with little lambs lettuce , balsamic reduction and parsley oil.
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|Serving Size: 1 Serving (4100g)|
|Recipe Makes: 1|
|Calories from Fat: 14923 (96%)|
|Amt Per Serving||% DV|
|Total Fat 1658.1g||2211 %|
|Saturated Fat 888.8g||4444 %|
|Monounsaturated Fat 605.5g|
|Polyunsanturated Fat 85.5g|
|Cholesterol 7051.9mg||2170 %|
|Sodium 1779.4mg||61 %|
|Potassium 2997.3mg||79 %|
|Total Carbohydrate 109.5g||32 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 108.4g|
|Protein 107.4g||153 %|
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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: 15480
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