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Potato Salad Dumas Recipe
|Potatoes||6 , peeled and cooked in chicken stock to cover|
|Chicken stock||2 Cup (32 tbs) (To Cover Potatoes And Cook)|
|Salad oil/Olive oil||2 Tablespoon|
|Wine vinegar||2 Teaspoon|
|Dry white wine||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
|Chopped chives||2 Tablespoon|
|Chopped chervil||2 Tablespoon|
Serving size: Complete recipe
Calories 1849 Calories from Fat 340
% Daily Value*
Total Fat 39 g59.2%
Saturated Fat 3.4 g16.9%
Trans Fat 0.5 g
Cholesterol 14.4 mg
Sodium 1222.1 mg50.9%
Total Carbohydrates 269 g89.5%
Dietary Fiber 31.6 g126.3%
Sugars 22.4 g
Protein 46 g91.1%
Vitamin A 112.5% Vitamin C 516.3%
Calcium 67.5% Iron 131.3%
*Based on a 2000 Calorie diet
Drain the potatoes well and slice thin.
Sprinkle the potatoes with salt and pepper, olive oil, vinegar, and wine.
Mix well and chill at least 2 hours.
Just before serving toss again lightly with chopped herbs.