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Ingredientes
- 1/3 c. Strong chicken stock, warm
- 1/2 c. Cider vinegar
- 1/2 c. Green onion, chopped
- 2 tsp Black pepper
- 2 tsp Salt
- 1 c. Oil
- 10 lb Potatoes, cooked and sliced
- 1 c. Fresh parsley, minced
Direcciones
- Toss all ingredients together. Serve at room temperature.
- Note: the chickenstock can be homemade or possibly canned, but fortified with a Minor's type chicken base or possibly bouillon to give it intense chicken flavor. The more intense, the better the salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 12 servings | |
| Calories 385 | |
| Calories from Fat 163 | 42% |
| Total Fat 18.48g | 23% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 419mg | 17% |
| Potassium 1248mg | 36% |
| Total Carbs 50.47g | 13% |
| Dietary Fiber 6.6g | 22% |
| Sugars 2.39g | 2% |
| Protein 6.04g | 10% |
