Ingredients

  • 1 ½ pound red new waxy potatoes
  • Salt
  • ¼ cup dry white wine
  • 1 tablespoon white vinegar
  • 6 tablespoons peanut oil
  • 3 tablespoons finely chopped shallots or 1/2 cup chopped red onion
  • ½ teaspoon finely chopped garlic
  • Freshly ground pepper
  • ½ cup finely chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      326 calories; 20 grams fat; 3 grams saturated fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 3 grams protein; 16 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Put the potatoes with water to cover and salt in a saucepan. Bring to a boil and cook 20 minutes or until potatoes are tender. Do not overcook. Drain and let stand until ready to prepare. The salad should be made while the potatoes are still hot or warm.
  2. Peel the potatoes and cut them into 1/4-inch thick slices. There should be about 6 cups. Put the slices in a bowl and sprinkle them with the wine.
  3. Combine the vinegar, oil, shallots, garlic, salt and pepper in a mixing bowl and blend. Add the potatoes and parsley. Blend well. If the salad is left to stand, stir from the bottom before serving.

40 minutes

Dining and Cooking