Directions:
- Boil potatoes in 4 cups chicken broth. (Add water, if needed, to cover potatoes by 1 inch.) Boil until tender, about 25 minutes. Drain Potatoes.
- While still warm, peel and slice potatoes into 1/2-inch-thick slices. Sprinkle wine and vinegar over the slices and toss gently. Keep warm in a large bowl.
- In a small bowl, combine salt, pepper and mustard; whisk in olive oil and then stir in chopped parsley. Pour over potatoes and shallots and gently toss until coated with dressing.
- Serve at room temperature or, if refigerated, allow to come to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1137.39 Kcal (4762 kJ) | ||
| Calories from fat | 88.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.8g | 15% | |
|---|---|---|---|
| Sodium | 438.74mg | 18% | |
| Potassium | 6519.17mg | 139% | |
| Total Carbs | 228.17g | 76% | |
| Sugars | 17.74g | 71% | |
| Dietary Fiber | 29.45g | 118% | |
| Protein | 29.6g | 59% | |
| Vitamin C | 152.9mg | 255% | |
| Iron | 15.5mg | 86% | |
| Calcium | 195.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 72.78 Kcal (305 kJ) | ||
| Calories from fat | 5.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 15% | |
|---|---|---|---|
| Sodium | 28.07mg | 18% | |
| Potassium | 417.16mg | 139% | |
| Total Carbs | 14.6g | 76% | |
| Sugars | 1.14g | 71% | |
| Dietary Fiber | 1.88g | 118% | |
| Protein | 1.89g | 59% | |
| Vitamin C | 9.8mg | 255% | |
| Iron | 1mg | 86% | |
| Calcium | 12.5mg | 20% | |
* 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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