Recipe courtesy of Michele Urvater
Starter Potato and Herb Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 379
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 668
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
3 tablespoon white wine
1 tablespoon white wine vinegar
1 pound unpeeled waxy or new potatoes
3 tablespoons olive oil
2 tablespoons chopped parsley and finely sliced scallions
Salt and pepper
Washed greens over which to serve them
Directions
- In a mixing bowl, combine the white wine and white wine vinegar and season to taste with salt and pepper. Boil potatoes for about 20 minutes or until just tender. Drain, return to heat to let steam evaporate. Peel potatoes while still warm, slice them and add to the bowl. Mix with the wine and toss in olive oil, parsley and scallions; season to taste with salt and pepper and serve over greens.