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Ingredientes
- 5 lb yellow-fleshed potatoes
- 1/3 c. white-wine vinegar
- 1/2 c. vegetable oil
- 2 c. chopped fresh parsley leaves
Direcciones
- In a kettle combine the potatoes with sufficient salted cool water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes, removing the small ones as they are done, for 30 to 40 min, or possibly till they are tender. Drain the potatoes and let them cold till they can be handled. Peel the potatoes and cut them into bite-sized pcs.
- In a large bowl whisk together the vinegar and salt and pepper to taste, add in the oil in a stream, whisking, and whisk the dressing till it is emulsified. Add in the potatoes and the parsley and combine the salad well.
- Serves 12.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 302g | |
| Calories 1020 | |
| Calories from Fat 971 | 95% |
| Total Fat 109.9g | 137% |
| Saturated Fat 8.25g | 33% |
| Trans Fat 2.81g | |
| Cholesterol 0mg | 0% |
| Sodium 70mg | 3% |
| Potassium 663mg | 19% |
| Total Carbs 7.43g | 2% |
| Dietary Fiber 3.8g | 13% |
| Sugars 0.97g | 1% |
| Protein 3.42g | 5% |
