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Warm Potato Salad
By pattikay in L.A. on June 08, 2007
Photo by katia
1 Reviews
- Prep Time: 30 mins
- Total Time: 50 mins
- Servings: 7
Photo by katia
About This Recipe
"From Moosewood New Classics."
Ingredients
- 4 -6 potatoes ( 2 lbs)
- 2 tablespoons minced shallots
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons cider vinegar
- 1/2 teaspoon Dijon mustard
- 1 tablespoon minced fresh thyme ( 1 t dried)
- 2 tablespoons small capers
- 12 kalamata olives, pitted
- 1/4 cup olive oil
- arugula, rinsed and stemmed
- ricotta salata, crumbled ( can substitute romano or parmesan)
Directions
- scrub the potatoes and peel them if you wish.
- slice in half lengthwise and cut cross-wise into 1/2 inch thick semi-circles.
- place them in a pot with salted cold water to cover and bring to a boil.
- reduce heat, cover and simmer 15-20 minutes, till just tender.
- meanwhile, in a small bowl, whisk together all of the dressing ingredients.
- When the potatoes are tender, drain them and place in a serving bowl.
- pour on the dressing and toss well.
- serve immediately on a bed of arugula and top ricotta salata.
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Warm Potato Salad (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (150 g)
Servings Per Recipe: 7
- Amount Per Serving
- %
- Calories 175.9
- Calories from Fat 78
- 44%
- Amount Per Serving
- %
- Total Fat 8.6g
- 13%
- Saturated Fat 1.2g
- 6%
- Cholesterol 0.0mg
- 0%
- Sugars 1.0 g
- Sodium 316.9mg
- 13%
- Total Carbohydrate 22.7g
- 7%
- Dietary Fiber 3.0g
- 12%
- Sugars 1.0 g
- 4%
- Protein 2.7g
- 5%
Reviews
-
"Wordeful flavour! I enjoyed so much! I didn't use any cheese and I served over arugula and lettuce. I used dried thyme and reduced the olive oil a bit. Excellent, I had it with a slamon fillet and this was an amazing dinner! Thanks for sharing Pattikay in L.A."
By katia on October 01, 2007 | 489557
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