Herbed Potato Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon minced shallot
- 2 pounds boiling potatoes
- Carbohydrate 27 g(9%)
- Fat 7 g(11%)
- Fiber 4 g(14%)
- Protein 3 g(6%)
- Saturated Fat 1 g(5%)
- Sodium 11 mg(0%)
- Calories 179
Preparation In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until just tender when tested with a wooden skewer, 10 minutes (for small fingerling potatoes) to 25 minutes (for larger boiling or all-purpose potatoes). Drain potatoes in a colander and cool to room temperature. Chop parsley and thyme. Cut cooled potatoes into 1 1/2-inch pieces. In a bowl gently toss potatoes with herbs, oil, shallot, and salt and pepper to taste. Serve potato salad at room temperature.
Preparation In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until just tender when tested with a wooden skewer, 10 minutes (for small fingerling potatoes) to 25 minutes (for larger boiling or all-purpose potatoes). Drain potatoes in a colander and cool to room temperature. Chop parsley and thyme. Cut cooled potatoes into 1 1/2-inch pieces. In a bowl gently toss potatoes with herbs, oil, shallot, and salt and pepper to taste. Serve potato salad at room temperature.
