Directions:
- In a blender, combine the oil, vinegar, parsley, salt, sugar, anchovy fillets and garlic. Puree until smooth.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into cubes. Pour prepared vinaigrette over potatoes and marinate overnight.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Combine the potatoes and dressing, sausage, green onions, parsley and olives. Toss together well and season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 947.84 Kcal (3968 kJ) | ||
| Calories from fat | 740.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 82.3g | 127% | |
|---|---|---|---|
| Cholesterol | 57.44mg | 19% | |
| Sodium | 1624.39mg | 68% | |
| Potassium | 1316.51mg | 28% | |
| Total Carbs | 40.68g | 14% | |
| Sugars | 4.21g | 17% | |
| Dietary Fiber | 6.05g | 24% | |
| Protein | 16.08g | 32% | |
| Vitamin C | 33.2mg | 55% | |
| Iron | 3.6mg | 20% | |
| Calcium | 76.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 214.34 Kcal (897 kJ) | ||
| Calories from fat | 167.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.61g | 127% | |
|---|---|---|---|
| Cholesterol | 12.99mg | 19% | |
| Sodium | 367.34mg | 68% | |
| Potassium | 297.71mg | 28% | |
| Total Carbs | 9.2g | 14% | |
| Sugars | 0.95g | 17% | |
| Dietary Fiber | 1.37g | 24% | |
| Protein | 3.64g | 32% | |
| Vitamin C | 7.5mg | 55% | |
| Iron | 0.8mg | 20% | |
| Calcium | 17.4mg | 8% | |
* 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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