Info
- Course: Side Dish
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 18 Times
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Warm New Potato Salad with Preserved Shallots
Cookbook
Yield : Serves 6
Ingredients
- 12 to 15 small red-skinned new potatoes, scrubbed
- 1/3 cup white wine vinegar
- ¼ cup dry white wine
- ¼ cup Chicken Stock
- ½ cup extra virgin olive oil
- 3 to 4 tablespoons Shallots Preserved in Red Wine
- 1 tablespoon chopped chives
- 1 tablespoon chopped chervil
- Coarse salt and freshly ground pepper
Directions
Boil the potatoes in their jackets until they are tender. In a sauté pan, bring the vinegar, wine, stock, and olive oil to a boil. Over low heat, slice the warm potatoes ¼ inch thick into the pan, add the preserved shallots, the chopped herbs, and some salt and pepper, and toss gently to combine. Transfer the potatoes to a bowl and serve warm.
© 1995, 1998 Waldy Malouf
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving and does not include Shallots Preserved in Red Wine. For nutritional information on Shallots in Preserved in Red Wine, please see link above.
441 kcal
4 % daily value
56 % daily value
0 % daily value
1769 mg
86 mg
8 g
4 g
7 g
62 g
0 mg
330 mg
3 g
19 g
17 % daily value
