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Add a photoServings: 6
Ingredients
- 2 lb New potatoes, unpeeled
- 4 Tbsp. Low-sodium, defatted chicked broth
- 4 Tbsp. Wine vinegar
- 1 tsp Dry mustard Black pepper, to taste
- 3 Tbsp. Extra virgin olive oil (may use 2 Tablespoons.)
- 1/2 c. Green onions (may use minced red onions) Ced
- 1/4 c. Fresh parsley, minced
Directions
- Steam potatoes for 20 or possibly 30 min or possibly till just tender. Cold, then slice.
- Place in a large mixing bowl. Add in chicken broth and mix gently. Blend together vinegar, mustard and pepper. Pour over hot potatoes and blend well. Let potatoes stand for 10 min, then stir in extra virgin olive oil, onions and parsley. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 171 | |
| Calories from Fat 62 | 36% |
| Total Fat 7.03g | 9% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 728mg | 21% |
| Total Carbs 24.85g | 7% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.73g | 1% |
| Protein 3.11g | 5% |
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