Ingredients:
- 3 to 4 ribs celery with leafy greens, finely chopped
- a generous handful fresh flat-leaf parsley, coarsely chopped
Directions:
- Place potatoes in pot, cover with water, bring to a boil then salt the water. Cook potatoes 12 to 15 minutes until tender.
- While potatoes cook, combine spices and mustard with vinegar, whisk in EVOO and add the onions, celery and parsley to the bowl. Drain potatoes and toss them in dressing while they're still hot, they'll absorb more dressing and flavor. Garnish salad with chopped hot peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.7 Kcal (1791 kJ) | ||
| Calories from fat | 187.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.8g | 32% | |
|---|---|---|---|
| Sodium | 1813.48mg | 76% | |
| Potassium | 1362.54mg | 29% | |
| Total Carbs | 58.52g | 20% | |
| Sugars | 5.48g | 22% | |
| Dietary Fiber | 5.58g | 22% | |
| Protein | 6.98g | 14% | |
| Vitamin C | 73.2mg | 122% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 231.4mg | 1285% | |
| Calcium | 69.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 119.45 Kcal (500 kJ) | ||
| Calories from fat | 52.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.81g | 32% | |
|---|---|---|---|
| Sodium | 506.46mg | 76% | |
| Potassium | 380.53mg | 29% | |
| Total Carbs | 16.34g | 20% | |
| Sugars | 1.53g | 22% | |
| Dietary Fiber | 1.56g | 22% | |
| Protein | 1.95g | 14% | |
| Vitamin C | 20.4mg | 122% | |
| Iron | 64.6mg | 1285% | |
| Calcium | 19.3mg | 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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