Directions:
- Scrub potatoes; cut into 1-in. pieces. Place in a large bowl; drizzle with oil and sprinkle with paprika and salt. Toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 35-40 minutes or until tender, stirring occasionally. Cool.
- Drain artichokes, reserving 2 tablespoons marinade; place artichokes and potatoes in a large bowl. In another bowl, combine the sour cream, mayonnaise, celery, capers, onions, basil and reserved marinade. Pour over potato mixture and toss to coat. Chill until serving. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.24 Kcal (679 kJ) | ||
| Calories from fat | 85.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 15% | |
|---|---|---|---|
| Cholesterol | 4.96mg | 2% | |
| Sodium | 281.54mg | 12% | |
| Potassium | 501.17mg | 11% | |
| Total Carbs | 17.12g | 6% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 2.66g | 5% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 1.1mg | 6% | |
| Calcium | 24.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 123.1 Kcal (515 kJ) | ||
| Calories from fat | 64.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 15% | |
|---|---|---|---|
| Cholesterol | 3.76mg | 2% | |
| Sodium | 213.61mg | 12% | |
| Potassium | 380.25mg | 11% | |
| Total Carbs | 12.99g | 6% | |
| Sugars | 1.12g | 6% | |
| Dietary Fiber | 1.88g | 10% | |
| Protein | 2.02g | 5% | |
| Vitamin C | 7.7mg | 17% | |
| Iron | 0.8mg | 6% | |
| Calcium | 18.7mg | 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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