French Potato Salad
|Garlic||1 Clove (5 gm), cut into halves|
|Beef bouillon/Chicken bouillon||1⁄4 Teaspoon|
|Hot water||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Tarragon dressing||1⁄2 Cup (8 tbs)|
|Snipped parsley||3 Tablespoon|
i. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
ii. Add potatoes.
iii. Heat to boiling; reduce heat.
iv. Cover and cook until tender, 30 to 35 minutes.
v. Drain and cool.
vi. Rub 2-quart bowl with garlic; discard garlic.
vii. Cut potatoes into 1/4 inch slices; place in bowl.
viii. Dissolve bouillon in hot water; add wine.
ix. Pour over potatoes.
x. Cover and refrigerate, stirring once or twice; drain.
xi. Prepare Tarragon Dressing; gently toss with potatoes.
xii. Sprinkle with parsley.
xiii. Garnish with tomato wedges and sliced cooked luncheon meat if desired.
Serving size: Complete recipe
Calories 1033 Calories from Fat 11
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 720.4 mg30%
Total Carbohydrates 231 g76.9%
Dietary Fiber 24.4 g97.7%
Sugars 42.4 g
Protein 23 g45.4%
Vitamin A 76.2% Vitamin C 443.2%
Calcium 20.5% Iron 62.2%
*Based on a 2000 Calorie diet