Servings: 12
Ingredients
- 1/3 c. Strong chicken stock, warm
- 1/2 c. Cider vinegar
- 1/2 c. Green onion, chopped
- 2 tsp Black pepper
- 2 tsp Salt
- 1 c. Oil
- 10 lb Potatoes, cooked and sliced
- 1 c. Fresh parsley, minced
Directions
- Toss all ingredients together. Serve at room temperature.
- Note: the chickenstock can be homemade or possibly canned, but fortified with a Minor's type chicken base or possibly bouillon to give it intense chicken flavor. The more intense, the better the salad.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 328g | |
Recipe makes 12 servings | |
Calories 385 | |
Calories from Fat 163 | 42% |
Total Fat 18.48g | 23% |
Saturated Fat 1.45g | 6% |
Trans Fat 0.47g | |
Cholesterol 0mg | 0% |
Sodium 419mg | 17% |
Potassium 1248mg | 36% |
Total Carbs 50.47g | 13% |
Dietary Fiber 6.6g | 22% |
Sugars 2.39g | 2% |
Protein 6.04g | 10% |
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