Directions:
- In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.
- Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall into a mixing bowl.
- Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients.
- Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.53 Kcal (1145 kJ) | ||
| Calories from fat | 140.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.57g | 24% | |
|---|---|---|---|
| Sodium | 1114.68mg | 46% | |
| Potassium | 79.28mg | 2% | |
| Total Carbs | 27.22g | 9% | |
| Sugars | 5.89g | 24% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 3.32g | 7% | |
| Vitamin C | 29mg | 48% | |
| Iron | 1.1mg | 6% | |
| Calcium | 11.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 112.49 Kcal (471 kJ) | ||
| Calories from fat | 57.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 24% | |
|---|---|---|---|
| Sodium | 458.39mg | 46% | |
| Potassium | 32.6mg | 2% | |
| Total Carbs | 11.2g | 9% | |
| Sugars | 2.42g | 24% | |
| Dietary Fiber | 0.61g | 6% | |
| Protein | 1.37g | 7% | |
| Vitamin C | 11.9mg | 48% | |
| Iron | 0.5mg | 6% | |
| Calcium | 4.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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