Purple Potato Salad Recipe

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Ingredients:

Serving

Directions:

For the dressing: mix together olive oil, lemon juice and creme fraiche.
Cook the potatoes in plenty of boiling salted water until tender (about 20 mins).
Drain well.
When cool enough to handle, rub the skins off with a knife and chop into bite-size pieces.
Mix with the dressing into the potatoes, add the radishes and herbs, and season well to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	410.66 Kcal (1719 kJ)
Calories from fat	236.83 Kcal
		% Daily Value*
Total Fat	26.31g	40%
Cholesterol	12.75mg	4%
Sodium	118.46mg	5%
Potassium	701.12mg	15%
Total Carbs	38.06g	13%
Sugars	7.9g	32%
Dietary Fiber	7.4g	30%
Protein	5.26g	11%
Vitamin C	16.8mg	28%
Vitamin A	2.7mg	88%
Iron	120.1mg	667%
Calcium	126mg	13%

Amount Per 100 g
Calories	159.11 Kcal (666 kJ)
Calories from fat	91.76 Kcal
		% Daily Value*
Total Fat	10.2g	40%
Cholesterol	4.94mg	4%
Sodium	45.9mg	5%
Potassium	271.65mg	15%
Total Carbs	14.75g	13%
Sugars	3.06g	32%
Dietary Fiber	2.87g	30%
Protein	2.04g	11%
Vitamin C	6.5mg	28%
Vitamin A	1mg	88%
Iron	46.5mg	667%
Calcium	48.8mg	13%

* 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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