Potato Persillade Salad
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% |
-
3 lb (1.5 kg) potatoes (about 10), peeled
4 green onions, thinly sliced
Persillade Sauce:
1 cup (250 mL) loosely packed fresh parsley
1/3 cup (75 mL) extra-virgin olive oil
1 clove garlic, minced
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) each salt and 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.
Source
Canadian Living Magazine: May 2007
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