Potato Salad With Mixed Herb Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tamara3 | 1 | Servings | |
INGREDIENTS
| 12 | Sized pontiac potatoes | |
| 3/4 | c | Olive oil |
| 3 | T | Lemon juice |
| 1 | T | White wine vinegar |
| 2 | Lemons, Zest of | |
| 1/3 | c | Chopped dill, parsley and |
| chives | ||
| 1/2 | c | Toasted pinenuts |
| Salt and pepper |
INSTRUCTIONS
Cut potatoes into large chunks and boil in a medium saucepan until tender. Do not overcook. Meanwhile combine oil, lemon juice and zest and vinegars in a jug and whisk together, adding salt and pepper to taste. Toss through with hot potatoes, herbs and nuts. Season with salt and pepper. Converted by MC_Buster. Per serving: 1469 Calories (kcal); 162g Total Fat; (95% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 32 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
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Calories: 1449
Calories From Fat: 1432
Total Fat: 162.2g
Cholesterol: 0mg
Sodium: 4.4mg
Potassium: 91.1mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: 1.5g
Protein: <1g