Directions:
- Place the potatoes in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves (or quarters if large).
- In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.98 Kcal (1650 kJ) | ||
| Calories from fat | 250.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.83g | 43% | |
|---|---|---|---|
| Cholesterol | 163.63mg | 55% | |
| Sodium | 833.79mg | 35% | |
| Potassium | 779.94mg | 17% | |
| Total Carbs | 26.23g | 9% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 10.89g | 22% | |
| Vitamin C | 15.5mg | 26% | |
| Iron | 2.2mg | 12% | |
| Calcium | 48.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 162.26 Kcal (679 kJ) | ||
| Calories from fat | 103.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.46g | 43% | |
|---|---|---|---|
| Cholesterol | 67.39mg | 55% | |
| Sodium | 343.4mg | 35% | |
| Potassium | 321.22mg | 17% | |
| Total Carbs | 10.8g | 9% | |
| Sugars | 1.13g | 11% | |
| Dietary Fiber | 1.41g | 14% | |
| Protein | 4.48g | 22% | |
| Vitamin C | 6.4mg | 26% | |
| Iron | 0.9mg | 12% | |
| Calcium | 20mg | 5% | |
* 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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