Directions:
- Place the potatoes in a medium-size saucepan, add enough cold water to cover them by 2 inches, and bring to a boil over medium-high heat. Reduce the heat to medium and cook the potatoes, partially covered, until they are completely tender when pricked with a skewer, 30 to 35 minutes. Drain the potatoes. When just cool enough to handle, peel the potatoes and cut them into a very fine dice.
- Place the diced potatoes and the onion, Italian pepper, tomato, scallion, 1/3 cup of the olive oil, and 6 tablespoons of the vinegar in a bowl and stir to mix. Season with salt to taste. Toss everything together, crushing the potatoes slightly, so that they are half mashed. Let the salad stand for about 2 hours to absorb the dressing. Taste and add more vinegar as necessary.
- To serve, spread the potato salad on a serving plate, sprinkle with parsley on top, then drizzle the remaining oil over it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.61 Kcal (367 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 131.76mg | 5% | |
| Potassium | 473.18mg | 10% | |
| Total Carbs | 21.78g | 7% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 80.4mg | 447% | |
| Calcium | 24.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 56.3 Kcal (236 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 84.68mg | 5% | |
| Potassium | 304.09mg | 10% | |
| Total Carbs | 14g | 7% | |
| Sugars | 2.01g | 12% | |
| Dietary Fiber | 0.96g | 6% | |
| Protein | 1.58g | 5% | |
| Vitamin C | 13.2mg | 34% | |
| Iron | 51.7mg | 447% | |
| Calcium | 15.6mg | 2% | |
* 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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