Ingredients:
- 3 tbsp extra-virgin olive oil. eyeball it
- handful chopped cilantro leaves , 2 tbsp
- couple sprigs fresh oregano, finely chopped (or a couple pinches dried)
Directions:
- Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes.
- Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.
- Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill. Drizzle a little more extra-virgin olive oil over the salad if it gets dry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.78 Kcal (1372 kJ) | ||
| Calories from fat | 0.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 58.61mg | 2% | |
| Potassium | 1618.27mg | 34% | |
| Total Carbs | 72.45g | 24% | |
| Sugars | 13.68g | 55% | |
| Dietary Fiber | 6.2g | 25% | |
| Protein | 8.83g | 18% | |
| Vitamin C | 30.9mg | 51% | |
| Iron | 2.9mg | 16% | |
| Calcium | 62.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 96.1 Kcal (402 kJ) | ||
| Calories from fat | 0.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 17.18mg | 2% | |
| Potassium | 474.45mg | 34% | |
| Total Carbs | 21.24g | 24% | |
| Sugars | 4.01g | 55% | |
| Dietary Fiber | 1.82g | 25% | |
| Protein | 2.59g | 18% | |
| Vitamin C | 9.1mg | 51% | |
| Iron | 0.8mg | 16% | |
| Calcium | 18.4mg | 6% | |
* 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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