Directions:
- Bring potatoes, bay leaves, garlic and enough cold salted water to cover to a boil in a Dutch oven.
- Simmer until potatoes are tender, about 12 minutes. Drain. Discard bay leaves and garlic.
- Combine scallions, celery, oil, vinegar and mustard in a bowl.
- Season with salt and pepper.
- Add potatoes.
- Stir in mayonnaise and parsley.
- Serve at room temperature or slightly chilled. (I thought this salad tasted better the second day.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.88 Kcal (1444 kJ) | ||
| Calories from fat | 217.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.19g | 37% | |
|---|---|---|---|
| Cholesterol | 23.95mg | 8% | |
| Sodium | 152.41mg | 6% | |
| Potassium | 374.89mg | 8% | |
| Total Carbs | 30.92g | 10% | |
| Sugars | 15.1g | 60% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 3.16g | 6% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 1.4mg | 8% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 302.39 Kcal (1266 kJ) | ||
| Calories from fat | 190.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.21g | 37% | |
|---|---|---|---|
| Cholesterol | 21mg | 8% | |
| Sodium | 133.64mg | 6% | |
| Potassium | 328.71mg | 8% | |
| Total Carbs | 27.11g | 10% | |
| Sugars | 13.24g | 60% | |
| Dietary Fiber | 2.24g | 10% | |
| Protein | 2.77g | 6% | |
| Vitamin C | 9.2mg | 18% | |
| Iron | 1.2mg | 8% | |
| Calcium | 29.6mg | 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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