Picnic Potato Salad Recipe

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Ingredients:

Serving

10 medium red potatoes, cubed
2/3 cup canola oil
2 tbsp cider vinegar
4 tsp honey
1 tsp dried basil
1 tsp ground mustard
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp dried mint
dash cayenne pepper

Directions:

Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender.
Drain and place in a large bowl. Combine the remaining ingredients; pour over potatoes and toss to coat. Cool to room temperature. Cover and refrigerate until serving. Yield: 12 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	240.16 Kcal (1006 kJ)
Calories from fat	109.78 Kcal
		% Daily Value*
Total Fat	12.2g	19%
Sodium	133.91mg	6%
Potassium	814.31mg	17%
Total Carbs	30.44g	10%
Sugars	3.7g	15%
Dietary Fiber	3.62g	14%
Protein	3.59g	7%
Vitamin C	16.1mg	27%
Iron	2.5mg	14%
Calcium	20.9mg	2%

Amount Per 100 g
Calories	122.91 Kcal (515 kJ)
Calories from fat	56.19 Kcal
		% Daily Value*
Total Fat	6.24g	19%
Sodium	68.53mg	6%
Potassium	416.76mg	17%
Total Carbs	15.58g	10%
Sugars	1.89g	15%
Dietary Fiber	1.85g	14%
Protein	1.84g	7%
Vitamin C	8.2mg	27%
Iron	1.3mg	14%
Calcium	10.7mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.1

Points
6

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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