Directions:
- In a large pot of salted water over medium-high heat, add the potatoes. Bring to a boil and cook until fork-tender, 25 to 35 minutes.
- Drain the potatoes in a colander and peel while they are as hot as you can handle.
- Cut one-third of them into 1/2 -inch-thick slices directly into a large resealable food storage container.
- Drizzle one-third of the oil over them, then one-third of the vinegar.
- Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice.
- Sprinkle the salad with the paprika.
- Cool to room temperature, then cover and refrigerate at least overnight.
- Turn the container over for several hours so the juices permeate the potatoes.
- When ready to serve, bring the potato salad to room temperature and serve with a slotted spoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.54 Kcal (1045 kJ) | ||
| Calories from fat | 123.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.68g | 21% | |
|---|---|---|---|
| Sodium | 195.92mg | 8% | |
| Potassium | 728.61mg | 16% | |
| Total Carbs | 30.4g | 10% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 4.18g | 8% | |
| Vitamin C | 34.4mg | 57% | |
| Iron | 135.1mg | 751% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 148.27 Kcal (621 kJ) | ||
| Calories from fat | 73.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 21% | |
|---|---|---|---|
| Sodium | 116.41mg | 8% | |
| Potassium | 432.91mg | 16% | |
| Total Carbs | 18.06g | 10% | |
| Sugars | 1.03g | 7% | |
| Dietary Fiber | 1.79g | 12% | |
| Protein | 2.48g | 8% | |
| Vitamin C | 20.4mg | 57% | |
| Iron | 80.3mg | 751% | |
| Calcium | 17.5mg | 3% | |
* 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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