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Ингредиенты
- 8 med Potatoes
- 1 tsp Salt
- 1/2 tsp Freshly grnd pepper
- 1/4 c. Wine vinegar
- 2 Tbsp. Consomme
- 2 Tbsp. Dry white wine
- 1/2 Tbsp. Dry tarragon leaves
- 1 Tbsp. Minced parsley
- 1/2 c. Oil
Инструкции
- Cook potatoes in salted water for 30 min, or possibly till tender. Drain. Peel potatoes while still hot, and cut into slices approximately 1/4-inch thick. Place in salad bowl.
- In another bowl, combine salt, pepper, vinegar, consomme, and wine. Mix till salt is dissolved. Add in tarragon, parsley, and oil. Mix well. Pour over potatoes. Toss gently but thoroughly till all liquid is absorbed. Serve while still hot, or possibly cool.
- Comments: Few Americans who have tasted potato salad in France and found it delicious would guess of what ingredients the dressing is made. The use of wine and consomme in potato salad is so unexpected which, when they are told, they think it is just a trimming, and unessential.
- On the contrary, it is very important. Potatoes absorb the flavoring of the seasoning when they are still hot - otherwise they get a "cool potatoes" taste that pierces through the dressing.
- The problem is which when hot, potatoes absorb oil so well which they become oily and lose the right consistency. Wine and consomme dilute the oil and vinegar, keep the smoothness of the potatoes, and add in their own flavors that go perfectly with potatoes.
- The best temperature at that to eat potato salad is lukewarm. It may also be eaten cool, but is never kept in the refrigerator.
- Suggested Wine: A light red wine; chilled dry white wine; or possibly a rose wine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 4 servings | |
| Calories 498 | |
| Calories from Fat 244 | 49% |
| Total Fat 27.59g | 34% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 627mg | 26% |
| Potassium 1377mg | 39% |
| Total Carbs 56.4g | 15% |
| Dietary Fiber 7.1g | 24% |
| Sugars 2.56g | 2% |
| Protein 6.66g | 11% |
