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Nice, light potato
salad...
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1 lb |
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fingerling
potatoes, halved lengthwise |
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1 Tbs |
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white wine
vinegar |
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¼ cup |
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finely
chopped shallots |
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¼ cup |
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chopped
fresh flat-leaf parsley |
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3 Tbs |
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crème
fraîche |
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1 tsp |
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chopped
fresh sage |
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½ tsp |
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kosher salt |
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½ tsp |
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freshly
ground black pepper |
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3 ounces |
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very thin
slices prosciutto, finely chopped |
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1 |
Place potatoes in a
medium saucepan; cover with water. Bring to a boil;
reduce heat, and simmer 15 minutes or until tender.
Drain. Stir until tender. Drain. Stir in vinegar. Cover
and chill. |
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2 |
Combine potato
mixture and remaining ingredients in a large bowl; toss
gently to coat. |
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Servings: 4 |
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Yield: Serv. Size: 1 cup |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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109 |
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Calories From Fat (26%) |
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28.44 |
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% Daily Value |
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Total Fat
5.9g |
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5% |
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Saturated Fat 3.1g |
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7% |
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Cholesterol
21mg |
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6% |
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Sodium
574mg |
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34% |
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Potassium
671.43mg |
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19% |
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Carbohydrates
31.9g |
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8% |
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Dietary Fiber 3g |
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11% |
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Protein
8.1g |
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18% |
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WW Points 2
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Recipe Source |
| Cooking
Light |