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Potatosalata Me Throumbes

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

35 min

Ready

60 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds potatoes
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1 x salt
to taste
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1 x black pepper
freshly ground, to taste
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½ pound onions
thinly sliced
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2 tablespoons white wine vinegar
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½ teaspoon sugar
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5 ounces kalamata olives
(greek olives)
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2 tablespoons capers
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½ cup olive oil
fruity
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1 each garlic
minced
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½ cup parsley leaves
flat leaf
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Ingredients

Amount Measure Ingredient Features
907.2 g potatoes
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1 x salt
to taste
* Camera
1 x black pepper
freshly ground, to taste
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226.8 g onions
thinly sliced
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3E+1 ml white wine vinegar
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2.5 ml sugar
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144.5 ml/g kalamata olives
(greek olives)
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3E+1 ml capers
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118 ml olive oil
fruity
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1 each garlic
minced
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118 ml parsley leaves
flat leaf
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Directions

Boil the potatoes in their skins in plenty of salted water until just tender.

Run cold water over them, drain, and leave to cool enough to handle.

To pickle the onions, place them in a saucepan just large enough to hold them, pour in the vinegar, and 2 tablespoons water, and sprinkle with sugar.

Cover the pan and bring to a boil. Stir, cover, and simmer for 1 minute.

Shake the covered saucepan and put it aside for 5 minutes to steam.

Peel and slice or roughly dice the potatoes and place in a serving bowl.

Sprinkle with the olives, capers, and pickled onions - with their juice - olive oil, garlic and parsley.

Toss and season to taste.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 367g (12.9 oz)
Amount per Serving
Calories 50655% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 443mg 18%
Total Carbohydrate 18g 18%
Dietary Fiber 7g 26%
Sugars g
Protein 11g
Vitamin A 16% Vitamin C 54%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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