Directions:
- 1. Whisk the vinegar, mustard, salt, and pepper in a bowl. Whisking constantly, drizzle in the oil, continuing until the dressing is very thick and well combined. Reserve.
- 2. Cook the potatoes in boiling salted water, about 20 minutes. Drain, cool and cut into quarters.
- 3. Place the potatoes in a large bowl. Pour the dressing over the potatoes. Season with salt and pepper and toss carefully using a large rubber spatula. Sprinkle with the scallions and parsley; toss to combine.
- Per serving: 462 calories, 32g carbohydrates, 3g protein, 37g fat, no cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.13 Kcal (1952 kJ) | ||
| Calories from fat | 358.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.78g | 61% | |
|---|---|---|---|
| Sodium | 118.23mg | 5% | |
| Potassium | 752.09mg | 16% | |
| Total Carbs | 25.39g | 8% | |
| Sugars | 1.79g | 7% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 3.62g | 7% | |
| Vitamin C | 22mg | 37% | |
| Iron | 2mg | 11% | |
| Calcium | 32.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 208.33 Kcal (872 kJ) | ||
| Calories from fat | 160.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.78g | 61% | |
|---|---|---|---|
| Sodium | 52.84mg | 5% | |
| Potassium | 336.13mg | 16% | |
| Total Carbs | 11.35g | 8% | |
| Sugars | 0.8g | 7% | |
| Dietary Fiber | 1.62g | 14% | |
| Protein | 1.62g | 7% | |
| Vitamin C | 9.8mg | 37% | |
| Iron | 0.9mg | 11% | |
| Calcium | 14.6mg | 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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