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Ingredients
- 1 1/2 (pound) potatoes
- 2 (tablespoon) chicken or vegetable broth
- 1 (tablespoon) white wine vinegar
- 1/2 (teaspoon) Dijon mustard
- 3 (tablespoon) olive oil
- 2 (whole) green onions, chopped
- 1/2 (teaspoon) dried dill
- 1/4 (cup) chopped flat leaf parsley
- (as needed) salt and black pepper
Directions
- Wash, peel and cut the potatoes in bit-size pieces. Boil them in lightly salted water until fork tender, about 8 to 10 minutes max, being careful not to over-cook them.
- In a large bowl combine olive oil with white wine vinegar.
- Pour in chicken broth, Dijon mustard and whisk until combined.
- This salad can be served warm, room temperature, or cold.
- Add the herbs and green onions to the vinaigrette and season with a pinch of salt and black pepper.
- Drain the potatoes, let them steam-dry for a few minutes and then add them to the dressing while they’re still hot.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 1071
- Total Fat
- 43g
- Saturated Fat
- 6g
- Cholesterol
- 0mg
- Sodium
- 2403mg
- Carbohydrate
- 157g
- Dietary Fiber
- 24g
- Sugars
- 17g
- Protein
- 19g
- Vitamin A
- 5%
- Vitamin C
- 269%
- Calcium
- 11%
- Iron
- 27%
- Potassium
- 2904mg
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