Directions:
- Bring water and 1 teaspoon salt to full boil in 3-quart saucepan; add potatoes.
- Cook over high heat until potatoes are fork tender (15 to 20 minutes).
- Drain; rinse with cold water.
- Cool slightly; cut into small wedges.
- Combine cooked potatoes, green onions, 1/2 cup chopped walnuts, 1/4 cup parsley and blue cheese in large bowl.
- Stir together all remaining ingredients except walnut halves and parsley leaves in small bowl.
- Pour over potato mixture; toss to coat.
- Cover; refrigerate at least 2 hours to blend flavors.
- Garnish with walnut halves and parsley leaves, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.37 Kcal (2334 kJ) | ||
| Calories from fat | 250.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.78g | 43% | |
|---|---|---|---|
| Cholesterol | 76.5mg | 25% | |
| Sodium | 1502.94mg | 63% | |
| Potassium | 142.07mg | 3% | |
| Total Carbs | 65.47g | 22% | |
| Sugars | 12.59g | 50% | |
| Dietary Fiber | 4.84g | 19% | |
| Protein | 14.51g | 29% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 0.8mg | 4% | |
| Calcium | 193.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 72.12 Kcal (302 kJ) | ||
| Calories from fat | 32.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 43% | |
|---|---|---|---|
| Cholesterol | 9.9mg | 25% | |
| Sodium | 194.47mg | 63% | |
| Potassium | 18.38mg | 3% | |
| Total Carbs | 8.47g | 22% | |
| Sugars | 1.63g | 50% | |
| Dietary Fiber | 0.63g | 19% | |
| Protein | 1.88g | 29% | |
| Vitamin C | 0.8mg | 11% | |
| Iron | 0.1mg | 4% | |
| Calcium | 25.1mg | 19% | |
* 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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