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Ingredients
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9 Yukon Gold potatoes
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½ cup vegetable oil
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¼ cup tarragon vinegar
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¼ cup beef consommé or vegetable broth
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¼ cup chopped green onions
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2 tablespoons chopped fresh parsley
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1 teaspoon salt
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1 teaspoon ground black pepper
Directions
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Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Cool slightly. Peel and slice into a large bowl.
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In a small bowl, combine oil, vinegar, consommé, green onion, parsley, salt, and pepper.
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Gently toss warm potatoes with dressing. Serve at room temperature, or cover and chill before serving.
Nutrition Facts (per serving)
500 | Calories |
22g | Fat |
68g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 500 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 3g | 15% |
Cholesterol 0mg | 0% |
Sodium 1474mg | 64% |
Total Carbohydrate 68g | 25% |
Dietary Fiber 9g | 31% |
Total Sugars 3g | |
Protein 9g | 19% |
Vitamin C 79mg | 87% |
Calcium 54mg | 4% |
Iron 3mg | 18% |
Potassium 1654mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.