Directions:
- Cook peeled potatoes until tender firm, about 20 minutes.
- Drain and dice potatoes- season with oil and vinegar while still warm.
- Season to taste with salt and pepper.
- Add vegetables.
- Mix mustard with mayonnaise and blend with potato mixture.
- Add eggs and parsley and toss again.
- Taste and adjust seasoning, adding more mayonnaise if needed.
- Garnish with radish slices and paprika.
- Cool,cover and refrigerate overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.35 Kcal (1002 kJ) | ||
| Calories from fat | 110.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.32g | 19% | |
|---|---|---|---|
| Cholesterol | 151.89mg | 51% | |
| Sodium | 185.09mg | 8% | |
| Potassium | 486.74mg | 10% | |
| Total Carbs | 24.99g | 8% | |
| Sugars | 5.91g | 24% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 7.83g | 16% | |
| Vitamin C | 9.3mg | 15% | |
| Vitamin A | 1mg | 35% | |
| Iron | 1.6mg | 9% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 117.08 Kcal (490 kJ) | ||
| Calories from fat | 54.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 19% | |
|---|---|---|---|
| Cholesterol | 74.3mg | 51% | |
| Sodium | 90.54mg | 8% | |
| Potassium | 238.11mg | 10% | |
| Total Carbs | 12.22g | 8% | |
| Sugars | 2.89g | 24% | |
| Dietary Fiber | 1.93g | 16% | |
| Protein | 3.83g | 16% | |
| Vitamin C | 4.5mg | 15% | |
| Vitamin A | 0.5mg | 35% | |
| Iron | 0.8mg | 9% | |
| Calcium | 32.4mg | 7% | |
* 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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