Potato Salad With White Wine
Published October 13, 1992
- Total Time
- 30 minutes
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Ingredients
1 ½ pounds small Idaho, Washington or Yellow Gold potatoes
Salt and freshly ground pepper
¼ cup dry white wine
4 tablespoons vegetable or olive oil
Nutritional analysis per serving (4 servings)
31 grams carbs; 264 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 4 grams fiber; 463 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 200 degrees.
- Step 2
Rinse potatoes and place them in a large saucepan with cold water to cover. Bring to a boil and simmer for 20 minutes or longer, depending on the size. Do not overcook.
- Step 3
Drain potatoes, and when they are cool enough to handle, peel them and cut them into ¼-inch slices. Place them in a heat-proof mixing bowl. Sprinkle with salt and pepper, wine and oil. Toss while warm. Cover bowl with foil. Place it in oven briefly to warm through. Turn into a serving dish and serve while warm.
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