Directions:
- Steam potatoes over boiling water in covered saucepan until just tender when pierced with tip of a sharp knife, 35-40 minutes.
- Remove potatoes and cool until tepid, about 30 minutes.
- Meanwhile, make dressing: In large bowl, place olive oil, vinegar, salt and pepper and stir or whisk until blended and smooth. Add roasted red peppers, green onion and tarragon and stir to combine.
- When potatoes have cooled, cut them in half lengthwise, then cut them crosswise into slices about 1/2-inch thick.
- Add cheese, then stir and toss gently to combine and coat potatoes and cheese with the dressing.
- Taste, then season to taste with additional salt and pepper if necessary.
- If not serving within 1 hour, refrigerate the salad.
- Bring to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.38 Kcal (2338 kJ) | ||
| Calories from fat | 328.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.46g | 56% | |
|---|---|---|---|
| Cholesterol | 52.64mg | 18% | |
| Sodium | 812.09mg | 34% | |
| Potassium | 740.88mg | 16% | |
| Total Carbs | 39.92g | 13% | |
| Sugars | 8.94g | 36% | |
| Dietary Fiber | 6.03g | 24% | |
| Protein | 18.23g | 36% | |
| Vitamin C | 24.2mg | 40% | |
| Vitamin A | 2.5mg | 83% | |
| Iron | 7.2mg | 40% | |
| Calcium | 514.6mg | 51% | |
| Amount Per 100 g | |||
| Calories | 184.69 Kcal (773 kJ) | ||
| Calories from fat | 108.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.06g | 56% | |
|---|---|---|---|
| Cholesterol | 17.41mg | 18% | |
| Sodium | 268.61mg | 34% | |
| Potassium | 245.05mg | 16% | |
| Total Carbs | 13.2g | 13% | |
| Sugars | 2.96g | 36% | |
| Dietary Fiber | 1.99g | 24% | |
| Protein | 6.03g | 36% | |
| Vitamin C | 8mg | 40% | |
| Vitamin A | 0.8mg | 83% | |
| Iron | 2.4mg | 40% | |
| Calcium | 170.2mg | 51% | |
* 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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