Potato Persillade Salad
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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.
Servings: 8
Ingredients:
| 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% |
Suggested Recipes
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3 lb peeled potatoes, about 10
4 green onions, thinly sliced
Persillade sauce
1 cup loosely packed fresh parsley
1/3 cup extra virgin olive oil
1 clove garlic, minced
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
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.
Tags:
Source
Canadian Living Magazine: May 2007
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