Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.83 Kcal (1779 kJ) | ||
| Calories from fat | 151.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.87g | 26% | |
|---|---|---|---|
| Sodium | 50.91mg | 2% | |
| Potassium | 355.69mg | 8% | |
| Total Carbs | 57.16g | 19% | |
| Sugars | 28.92g | 116% | |
| Dietary Fiber | 4.64g | 19% | |
| Protein | 11.44g | 23% | |
| Vitamin C | 20.4mg | 34% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 1.6mg | 9% | |
| Calcium | 43.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 16.19 Kcal (68 kJ) | ||
| Calories from fat | 5.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 26% | |
|---|---|---|---|
| Sodium | 1.94mg | 2% | |
| Potassium | 13.55mg | 8% | |
| Total Carbs | 2.18g | 19% | |
| Sugars | 1.1g | 116% | |
| Dietary Fiber | 0.18g | 19% | |
| Protein | 0.44g | 23% | |
| Vitamin C | 0.8mg | 34% | |
| Vitamin A | 0.1mg | 50% | |
| Iron | 0.1mg | 9% | |
| Calcium | 1.6mg | 4% | |
* 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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