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Vighyssoise Potato Salad

Veggie.Lover's picture
Ingredients
  Round red potatoes 10 Medium, unpeeled
  Olive oil 1 1⁄2 Tablespoon
  Chopped leeks 2 Cup (32 tbs)
  Sliced green onions 3⁄4 Cup (12 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Diced pimiento 1⁄4 Cup (4 tbs)
  Plain low fat yogurt 1⁄2 Cup (8 tbs)
  White wine vinegar 3 Tablespoon
  Dijon mustard 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
Directions

Place potatoes in a large Dutch oven.
Cover with water; bring to a boil.
Partially cover, reduce heat, and simmer 25 minutes or until tender.
Drain; let potatoes cool.
Heat oil in a large nonstick skillet over medium heat.
Add leeks, and saute 5 minutes or until lightly browned.
Cut potatoes into 1/4 inch slices.
Combine potato slices, leeks, green onions, parsley, and pimiento in a large bowl.
Combine yogurt and next 5 ingredients in a bowl; stir well.
Add to potato mixture, tossing gently to coat.
Cover and chill.

Recipe Summary

Channel: 
VeganLife
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegan, Vegetarian
Ingredient: 
Potato

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4.38
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1666 Calories from Fat 259

% Daily Value*

Total Fat 29 g45.2%

Saturated Fat 5.1 g25.4%

Trans Fat 0 g

Cholesterol 6.8 mg2.3%

Sodium 1373.8 mg57.2%

Total Carbohydrates 320 g106.8%

Dietary Fiber 39.3 g157.2%

Sugars 36.6 g

Protein 46 g92.4%

Vitamin A 229.1% Vitamin C 457.6%

Calcium 62.8% Iron 119.9%

*Based on a 2000 Calorie diet

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Vighyssoise Potato Salad Recipe