French Potato Salad With Green Onions
Published July 7, 2001
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
2 pounds small russet potatoes
¼ cup dry white wine
1 tablespoon white-wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon white pepper
¼ cup olive oil
2 tablespoons finely chopped green onions
2 tablespoons finely chopped fresh parsley
Nutritional analysis per serving (4 servings)
42 grams carbs; 315 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 319 milligrams sodium; 5 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
Scrub the potatoes and drop them into a saucepan of enough boiling salted water to cover. Boil about 30 minutes, just until the potatoes are tender when pierced with a small knife. Drain. As soon as the potatoes are cool enough to handle, peel and cut them into ⅛-inch-thick slices. Place the potatoes in a large shallow serving dish. Pour the wine over the warm slices and toss very gently. Set aside until the potatoes have absorbed the wine.
- Step 2
Meanwhile, use a small whisk to beat the vinegar, lemon juice, mustard, salt and pepper in a small bowl until the salt has dissolved. Add the oil by droplets and whisk until thickened. Whisk in the green onions. Pour the dressing over the potatoes and toss gently. Recheck seasoning and adjust if necessary. Sprinkle with the parsley.
Private Notes
Comments
Delicious and easy. I used vermouth instead of white wine.