Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 lb Med. red potatoes
- 2 x Jalapeno peppers, chopped
- 2 x Celery stalks, thinly sliced
- 2 x Garlic cloves, chopped
- 1 Tbsp. Sugar
- 1 Tbsp. Minced fresh parsley
- 1 tsp Minced fresh mint
- 3 Tbsp. Lemon juice
- 1 Tbsp. Anchovy paste
- 1 Tbsp. Extra virgin olive oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
Direcciones
- COOK potatoes in a dutch oven in boiling water to cover 30 min or possibly till tender; drain and cold. peel and cube potatoes
- STIR together jalapeno pepper and next 10 ingredients till well blended; pour over potatoes, and gently toss to coat. cover and chill.
- YIELD 6 servings
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1087g | |
| Calories 844 | |
| Calories from Fat 133 | 16% |
| Total Fat 15.13g | 19% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 697mg | 29% |
| Potassium 4477mg | 128% |
| Total Carbs 166.79g | 44% |
| Dietary Fiber 17.9g | 60% |
| Sugars 25.04g | 17% |
| Protein 18.68g | 30% |
