Directions:
- In a saucepan, cook the potatoes and carrot in lightly salted water.
- Bring to boil and simmer until almost tender.
- Fold in the peas and beans gently and cok until all the vegetables are tender.
- Drain the vegetables and transfer them into a serving platter. Add the onion, pepper, gherkins, capers, stuffed olives and egg slices.
- In a separate bowl, combine the mayonnaise, lemon juice and mustard. Add this mixture to the serving platter, mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss.
- Garnish with chopped parsley and refrigerate to enhance the flavors. This salad should be kept refrigerated (because of mayonnaise) and will keep for 1 to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.21 Kcal (1851 kJ) | ||
| Calories from fat | 310.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.54g | 53% | |
|---|---|---|---|
| Cholesterol | 61.3mg | 20% | |
| Sodium | 608.47mg | 25% | |
| Potassium | 524.94mg | 11% | |
| Total Carbs | 27.45g | 9% | |
| Sugars | 7.89g | 32% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 4.93g | 10% | |
| Vitamin C | 41.8mg | 70% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 14.1mg | 78% | |
| Calcium | 57.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 166.04 Kcal (695 kJ) | ||
| Calories from fat | 116.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.97g | 53% | |
|---|---|---|---|
| Cholesterol | 23.02mg | 20% | |
| Sodium | 228.46mg | 25% | |
| Potassium | 197.1mg | 11% | |
| Total Carbs | 10.31g | 9% | |
| Sugars | 2.96g | 32% | |
| Dietary Fiber | 2.01g | 21% | |
| Protein | 1.85g | 10% | |
| Vitamin C | 15.7mg | 70% | |
| Vitamin A | 0.7mg | 63% | |
| Iron | 5.3mg | 78% | |
| Calcium | 21.7mg | 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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