Directions:
- Drop your potatoes into a large pan of salted boiling water. Cook until tender but not soft. These potatoes want to remain on the firm side of tender rather than being over cooked and falling apart.
- Once cooked, drain the potatoes and set them aside to cool for 5 minutes. Meanwhile, in a small bowl whisk the vinegar and mustard together, then drizzle in the olive oil and beat to emulsify. Using a pair of scissors cut in the chives and stir well. Season to taste with salt, pepper and sugar.
- Cut the potatoes into 1/2-inch pieces. Toss them in the dressing while still warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 950.6 Kcal (3980 kJ) | ||
| Calories from fat | 585.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.02g | 100% | |
|---|---|---|---|
| Cholesterol | 64.95mg | 22% | |
| Sodium | 40.57mg | 2% | |
| Potassium | 491.24mg | 10% | |
| Total Carbs | 92.17g | 31% | |
| Sugars | 56.11g | 224% | |
| Dietary Fiber | 5.32g | 21% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 3.2mg | 18% | |
| Calcium | 71.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 552.02 Kcal (2311 kJ) | ||
| Calories from fat | 339.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.76g | 100% | |
|---|---|---|---|
| Cholesterol | 37.71mg | 22% | |
| Sodium | 23.56mg | 2% | |
| Potassium | 285.27mg | 10% | |
| Total Carbs | 53.52g | 31% | |
| Sugars | 32.58g | 224% | |
| Dietary Fiber | 3.09g | 21% | |
| Protein | 4.26g | 15% | |
| Vitamin C | 5.9mg | 17% | |
| Iron | 1.8mg | 18% | |
| Calcium | 41.7mg | 7% | |
* 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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