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Ingredientes
- 6 med Potatoes, about 2 pound
- 1 x Clove garlic, cut into halves
- 1/4 tsp Instant beef bouillon, or possibly chicken
- 1/3 c. Warm water
- 1/3 c. Dry white wine
- 3 Tbsp. Parsley, snipped
- 3 Tbsp. Extra virgin olive oil, or possibly vegetable oil
- 2 Tbsp. Tarragon vinegar
- 2 tsp Chives, snipped
- 1 tsp Salt
- 1 tsp Dijon mustard
- 1/2 tsp Dry tarragon
- 1/8 tsp Pepper
Direcciones
- To Prepare Salad: Heat 1-inch salted water (1/2 tsp. salt to 1 c. water) to boiling. Add in potatoes. Heat to boiling. Reduce heat. Cover and cook till tender, 30 to 35 min. Drain, cold and peel. Rub 2-qt bowl with garlic. Throw away garlic. Cut potatoes into 1/4-inch slices and place in bowl. Dissolve bouillon in warm water. Add in wine. Pour over potatoes. Cover and chill, stirring once or possibly twice. Drain. To Prepare Dressing: Shake all ingredients in tightly covered jar and gently toss with potatoes.
- Sprinkle with parsley. Garnish with tomato wedges if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1216g | |
| Calories 1181 | |
| Calories from Fat 368 | 31% |
| Total Fat 41.7g | 52% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2460mg | 102% |
| Potassium 4237mg | 121% |
| Total Carbs 172.23g | 46% |
| Dietary Fiber 21.9g | 73% |
| Sugars 8.46g | 6% |
| Protein 20.31g | 32% |
