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Ingredients
- 10 sm Red skin potatoes sliced 1/4" thick
- 1/2 c. Extra virgin olive oil
- 1/2 c. Chopped shallots
- 2 Tbsp. Diced red pepper Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Champagne vinegar
- 1/2 c. Packed chervil leaves
Directions
- In a small saucepan of boiling, salted water boil the potatoes till just tender. Meanwhile, heat oil in a small saute/fry pan. Add in shallots and red pepper, and cook for 3 min. Season with salt and pepper. Transfer to a mixing bowl. When potatoes are just tender, drain and add in them to bowl along with shallots. Add in vinegar, and toss to coat. Cold salad to room temperature and add in chervil. Adjust seasonings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 573g | |
| Calories 1262 | |
| Calories from Fat 963 | 76% |
| Total Fat 109.04g | 136% |
| Saturated Fat 15.07g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 61mg | 3% |
| Potassium 2526mg | 72% |
| Total Carbs 66.56g | 18% |
| Dietary Fiber 11.2g | 37% |
| Sugars 0.0g | 0% |
| Protein 15.05g | 24% |
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