Tuscan Potato Salad #2 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 medium: Potatoes, cooked, peeled,
2 tbsp: Parsley, finely chopped
. & cut into thick slices,
2 tbsp: Chives, finely chopped
2 tbsp: Olive oil,
1/4 tsp: Salt,
2 centiliter: Garlic, very finely minced
1/4 tsp: Black pepper,
1 tbsp: Balsamic vinegar,
Directions:
Prepare the potatoes and set aside. Combine the olive oil, garlic,
vinegar, parsley, chives, salt and pepper; toss lightly with potatoes.
Allow to stand about 1/2 hour to blend the flavors before serving at
room temperature.
Nutritional Information per serving: 170 calories, 3g protein, 5g
fat, 31g carbohydrates, NO cholesterol, 98mg sodium
** Minneapolis Star Tribune - Food section - 26 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp
vinegar, parsley, chives, salt and pepper; toss lightly with potatoes.
Allow to stand about 1/2 hour to blend the flavors before serving at
room temperature.
Nutritional Information per serving: 170 calories, 3g protein, 5g
fat, 31g carbohydrates, NO cholesterol, 98mg sodium
** Minneapolis Star Tribune - Food section - 26 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp