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Potato Salad With Herbs

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  Potatoes 1 Pound (500 Gram)
  Onions spring 8 , chopped
  Parsley 1 Tablespoon, chopped
  Marjoram 2 Teaspoon, chopped
  Lemon thyme 1 Teaspoon, chopped
  Chervil 1 Teaspoon, chopped
  Olive oil 6 Tablespoon
  Wine vinegar 2 Tablespoon
  Salt To Taste
  Sugar 2 Teaspoon

Cook the potatoes in boiling salted water until tender, then drain well and slip off the skins.
Allow to cool until you are able to handle them comfortably.
Cut the potatoes into 1 cm/1/2 in cubes.
Put the potato cubes in a mixing bowl and add the spring onions, parsley, marjoram, lemon thyme and chervil.
Mix together the oil, vinegar, salt and pepper to taste and the sugar in a screwtop jar, shaking well to dissolve the sugar.
Pour this dressing over the potato mixture and toss well until all the potato cubes are coated.
Pack into a polythene container and chill well before putting in the picnic basket.

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1277 Calories from Fat 810

% Daily Value*

Total Fat 92 g141.1%

Saturated Fat 12.7 g63.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 458.9 mg19.1%

Total Carbohydrates 113 g37.7%

Dietary Fiber 18.9 g75.6%

Sugars 16.9 g

Protein 15 g29%

Vitamin A 76.1% Vitamin C 246.1%

Calcium 45.1% Iron 97.9%

*Based on a 2000 Calorie diet


Potato Salad With Herbs Recipe