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.
- 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 | 1342.17 Kcal (5619 kJ) | ||
| Calories from fat | 766.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.2g | 131% | |
|---|---|---|---|
| Cholesterol | 612.57mg | 204% | |
| Sodium | 3133.12mg | 131% | |
| Potassium | 1997.46mg | 42% | |
| Total Carbs | 115.4g | 38% | |
| Sugars | 39.34g | 157% | |
| Dietary Fiber | 19.32g | 77% | |
| Protein | 31.47g | 63% | |
| Vitamin C | 84.7mg | 141% | |
| Vitamin A | 5.7mg | 189% | |
| Iron | 8.7mg | 48% | |
| Calcium | 286.5mg | 29% | |
| Amount Per 100 g | |||
| Calories | 83.51 Kcal (350 kJ) | ||
| Calories from fat | 47.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 131% | |
|---|---|---|---|
| Cholesterol | 38.11mg | 204% | |
| Sodium | 194.94mg | 131% | |
| Potassium | 124.28mg | 42% | |
| Total Carbs | 7.18g | 38% | |
| Sugars | 2.45g | 157% | |
| Dietary Fiber | 1.2g | 77% | |
| Protein | 1.96g | 63% | |
| Vitamin C | 5.3mg | 141% | |
| Vitamin A | 0.4mg | 189% | |
| Iron | 0.5mg | 48% | |
| Calcium | 17.8mg | 29% | |
* 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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