Directions:
- Cook potatoes till tender, drain, peel and cube.
- Combine oil, vinegar, shallots and salt.
- Pour over potatoes and refridgerate 3 hours.
- In small sucepan combine flour, sugar, mustard and salt. Add milk and heat stirring constantly till it thickens.
- Beat egg yold and slowly beat in some of the hot mixture. Add egg yolk to hot mixture and chill.
- Toss potatoes in dressing and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1041.06 Kcal (4359 kJ) | ||
| Calories from fat | 196.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.83g | 34% | |
|---|---|---|---|
| Cholesterol | 273.47mg | 91% | |
| Sodium | 234.64mg | 10% | |
| Potassium | 348.61mg | 7% | |
| Total Carbs | 14.7g | 5% | |
| Sugars | 4.05g | 16% | |
| Dietary Fiber | 6.67g | 27% | |
| Protein | 104.98g | 210% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 1.7mg | 9% | |
| Calcium | 136.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 410.54 Kcal (1719 kJ) | ||
| Calories from fat | 77.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 34% | |
|---|---|---|---|
| Cholesterol | 107.84mg | 91% | |
| Sodium | 92.53mg | 10% | |
| Potassium | 137.47mg | 7% | |
| Total Carbs | 5.8g | 5% | |
| Sugars | 1.6g | 16% | |
| Dietary Fiber | 2.63g | 27% | |
| Protein | 41.4g | 210% | |
| Vitamin C | 2.6mg | 11% | |
| Iron | 0.7mg | 9% | |
| Calcium | 53.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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