Hot Potato Salad With White Wine
Published May 12, 1987
- Total Time
- 30 minutes
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Ingredients
16 red new potatoes, about 1 ½ pounds
Salt to taste, if desired
⅓ cup corn, peanut or vegetable oil
¼ cup finely chopped shallots
3 tablespoons finely chopped parsley
⅓ cup dry white wine at room temperature
Freshly ground pepper to taste
1 tablespoon red-wine vinegar
Nutritional analysis per serving (4 servings)
48 grams carbs; 393 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 19 grams fat; 6 grams fiber; 734 milligrams sodium; 6 grams protein; 3 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
Bring enough water to a boil to cover the potatoes when they are added. Add potatoes and salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 20 minutes. Drain. While they are still hot, cut them into slices ¼ inch thick. There should be about 5 ½ cups.
- Step 2
Put the hot potato slices in a deep skillet or kettle and add the oil, shallots and parsley. Place the skillet on the stove and cook, stirring gently, about 1 minute. Add the wine, pepper and vinegar, then stir. Serve.
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