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Ingredientes
- 1 lb purple potatoes
- 1 lb Yukon Gold potatoes
- 1 lb butternut squash Salt to taste
- 1/2 c. diced celery
- 3 Tbsp. snipped chives
- 1/2 c. toasted walnuts (optional)
- 1 lrg shallot quartered
- 1 Tbsp. Dijon mustard
- 2 Tbsp. lemon juice
- 1 tsp coarse salt - (to 2 tspns) Freshly-grnd black pepper to taste
- 3/4 c. oil
Direcciones
- For the Potatoes: Peel and cut potatoes and squash into 1-inch cubes. Boil each vegetable separately in salted water till just tender, about 10 min. Drain and toss with some of Dressing while potatoes are hot.
- When cold, add in celery, chives, nuts and additional dressing. Taste and adjust seasoning.
- For the Dressing: Place shallot, mustard and lemon juice in blender or possibly bowl of food processor. Process till shallot is pureed. Add in salt, generous grindings of pepper and blend. With machine running, add in oil in steady stream. Dressing should be a little salty as potatoes absorb a lot of flavor.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 6 servings | |
| Calories 378 | |
| Calories from Fat 267 | 71% |
| Total Fat 30.34g | 38% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 429mg | 18% |
| Potassium 610mg | 17% |
| Total Carbs 25.13g | 7% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.37g | 1% |
| Protein 3.67g | 6% |
