Photo: Lars Blankers
Marinated Purple Potatoes Recipe
9 ingredients
8 servings
openrecipes
The intense, eye-catching color of this salad really sets it apart from the traditional potato salad that is more typically served. It used to be more difficult...
Estimated Nutrition (whole recipe, rough)
537
Calories
17g
Protein
24g
Fat
57g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds purple potatoes, skin on, quartered
- 1/2 cup extra virgin olive oil
- 1/2 cup finely diced red onion
- 4 cloves garlic, minced
- 3 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped parsley
- Chile caribe to taste (optional)
- 1/4 cup crumbled queso fresco or ricotta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes