Directions:
- In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.68 Kcal (957 kJ) | ||
| Calories from fat | 125.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.99g | 22% | |
|---|---|---|---|
| Sodium | 27.23mg | 1% | |
| Potassium | 713.63mg | 15% | |
| Total Carbs | 23.81g | 8% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 3.12g | 6% | |
| Vitamin C | 16.8mg | 28% | |
| Iron | 1.4mg | 8% | |
| Calcium | 17.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 121.74 Kcal (510 kJ) | ||
| Calories from fat | 67.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 22% | |
|---|---|---|---|
| Sodium | 14.49mg | 1% | |
| Potassium | 379.92mg | 15% | |
| Total Carbs | 12.68g | 8% | |
| Sugars | 1.21g | 9% | |
| Dietary Fiber | 1.66g | 12% | |
| Protein | 1.66g | 6% | |
| Vitamin C | 8.9mg | 28% | |
| Iron | 0.8mg | 8% | |
| Calcium | 9.2mg | 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.
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