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Parsleyed Yellow-potato Salad

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CATEGORY CUISINE TAG YIELD
Vegetables June 1991 1 Servings

INGREDIENTS

5 lb Yellow-fleshed potatoes
1/3 c White-wine vinegar
1/2 c Vegetable oil
2 c Minced fresh parsley leaves

INSTRUCTIONS

In a kettle combine the potatoes with enough salted cold water to
cover them by 2 inches, bring the water to a boil, and simmer the
potatoes, removing the small ones as they are done, for 30 to 40
minutes, or until they are tender. Drain the potatoes and let them
cool until they can be handled. Peel the potatoes and cut them into
bite-sized pieces.  In a large bowl whisk together the vinegar and salt
and pepper to  taste, add the oil in a stream, whisking, and whisk the
dressing  until it is emulsified. Add the potatoes and the parsley and
combine  the salad well.  Serves 12.  Gourmet June 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1018
Calories From Fat: 964
Total Fat: 109.9g
Cholesterol: 0mg
Sodium: 68mg
Potassium: 744.8mg
Carbohydrates: 12.3g
Fiber: 4g
Sugar: 1g
Protein: 3.6g


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