Preparation
Ingredients
| Potato, washed and medium diced | 4 lb |
| Onion, medium diced | 10 oz |
| Extra virgin olive oil | 4 oz |
| Vinegar, champagne, 100 grain | 8 oz |
| Garlic, dried, minced | 1 tsp |
| Spices, tarragon, fresh, chopped | 0.25 oz |
| Minor's Gluten Free Chicken Base made with Natural Ingredients 6 x 1 pound | 1.5 oz |
Method
- Add potatoes to a large pot of salted boiling water. Cook potatoes for 15-20 minutes until fork tender. Remove from heat; drain potatoes.
- In a large bowl, combine potatoes, onions and minced garlic. Toss to blend.
- In a small bowl add Chicken Base, vinegar, oil and agave nectar. Stir with a wire whip to mix. Pour dressing over potato mix. Add tarragon and toss to coat.
- Serve warm or chill for 1 hour and serve cold. Salt and pepper to taste.
Nutritional Information
Average nutritional values per portion
| Unit | Per Serving |
|---|---|
| Energy | 195 kcal |
| Protein | 5 g |
| Fats, total | 10 g |
| Carbohydrate, total | 22 g |
| Sugars, total | 1 g |
| Fats, saturated | 1 g |
| Fiber, total dietary | 4 g |
| Sodium | 338 mg |
| Calcium | 59 mg |
| Cholesterol | 1 mg |
| Iron | 5 mg |
| Vitamin C | 19 mg |
| Vitamin D | 0 IU |
Products used in the recipe
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