| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
4qr |
1 |
servings |
INGREDIENTS
| 700 |
g |
Waxy potatoes e.g. Desiree; Southern Gold, |
|
|
; Kipfler, etc. |
| 1 |
tb |
Balsamic vinegar |
| 1 |
|
Clove garlic; crushed with salt |
| 1 |
ts |
Seeded mustard |
|
|
Freshly ground black pepper |
|
|
Approximately 4 tablespoons olive oil |
INSTRUCTIONS
1. Cook potatoes either by boiling or steaming until just tender. Cut into
thick slices while still warm and toss gently with the dressing before
serving.
2. While the potatoes are cooking, make the dressing. Place vinegar,
garlic, mustard and pepper in a small bowl and whisk until well mixed. Add
the oil and taste (you may need to add more salt) and check for
consistency.
Note: If serving the salad at home, have the dressing made ahead and serve
the potatoes freshly cooked. If serving the salad on a picnic, then prepare
the night before and allow the dressing to flavour the potatoes overnight.
Converted by MC_Buster.
Per serving: 7 Calories (kcal); trace Total Fat; (1% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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