Persillade, a mixture of parsley and garlic, added to dishes at the end of cooking perks up flavour. Ordinary white or red-skinned boiling potatoes are best for this salad.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2007
- 3 lbs peeled potatoes about 10
- 4 green onions thinly sliced
- 1 cup loosely packed fresh parsley
- 1/3 cup extra virgin olive oil
- 1 clove garlic minced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
MethodPersillade Sauce: In food processor, process together parsley, oil, garlic, lemon juice, salt and pepper until fairly smooth. Set aside.
In large pot of boiling salted water, cover and cook potatoes until tender, 20 to 25 minutes. Drain and let cool slightly. Cut into chunks.
In bowl, toss potatoes with green onions. Pour sauce over top; toss to coat.
Nutritional facts Per serving: about
- Sodium 478 mg
- Protein 3 g
- Calories 203.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 29 g
- Iron 8.0
- Folate 13.0
- Calcium 3.0
- Vitamin A 7.0
- Vitamin C 38.0