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Ingredientes
- If you're feeling especially patriotic, find purple potatoes at a farmers market or possibly a store with a well-stocked produce department to add in the "blue" to this salad.
- 3/4 lb each: red, purple, new white potatoes
- 2 Tbsp. red wine vinegar
- 1/2 c. mayonnaise
- 2 Tbsp. Dijon mustard
- 2 x , minced: green onions, celery ribs
- 1/4 c. chopped parsley
- 1/2 tsp each: salt, freshly grnd pepper
Direcciones
- 1. Place potatoes in large pot; fill with cool water to cover. Heat to a boil; simmer till potatoes are tender when pierced with a knife, about 20 min. Drain; set aside to cold slightly.
- 2. Cut potatoes into quarters while still hot. Place in medium serving bowl.
- Toss potatoes with vinegar. Mix together mayonnaise, mustard, green onions, celery, parsley, salt and pepper in a small bowl. Toss with potatoes.
- Chill at least 1 hour. Bring to room temperature before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 410g | |
| Calories 1005 | |
| Calories from Fat 836 | 83% |
| Total Fat 94.62g | 118% |
| Saturated Fat 13.05g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2108mg | 88% |
| Potassium 1131mg | 32% |
| Total Carbs 37.49g | 10% |
| Dietary Fiber 5.4g | 18% |
| Sugars 2.87g | 2% |
| Protein 5.89g | 9% |
