Directions:
- Cut potatoes into bite size pieces and boil until cooked through.
- Finely chop your pickle, celery, red onion and bell pepper, then set aside.
- In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
- When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
- Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
- Refrigerate for a few hours until chilled or overnight. Serve chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.94 Kcal (979 kJ) | ||
| Calories from fat | 65.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 11% | |
|---|---|---|---|
| Sodium | 276.7mg | 12% | |
| Potassium | 1101.08mg | 23% | |
| Total Carbs | 38.27g | 13% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 5.13g | 10% | |
| Vitamin C | 38.2mg | 64% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 8.8mg | 49% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 79.64 Kcal (333 kJ) | ||
| Calories from fat | 22.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 11% | |
|---|---|---|---|
| Sodium | 94.2mg | 12% | |
| Potassium | 374.83mg | 23% | |
| Total Carbs | 13.03g | 13% | |
| Sugars | 1.31g | 15% | |
| Dietary Fiber | 1.96g | 23% | |
| Protein | 1.75g | 10% | |
| Vitamin C | 13mg | 64% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 3mg | 49% | |
| Calcium | 14.4mg | 4% | |
* 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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