Potato Persillade Salad
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 203 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 29 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 478 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 8 |
| vit A | 7 |
| vit C | 38 |
| folate | 13 |
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.
Ingredients
Preparation
Persillade 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.
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.
Source : Canadian Living Magazine: May 2007
- Keywords : Potatoes; Onions; Salad; Appetizers; Boil/Simmer; Summer;
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