Directions:
- In a large saucepan, cover the potatoes with about 4 quarts water, 4 t salt and bring water to a boil.
- Lower the flame so that the potatoes cook at a medium simmer until they are easily pierced with a fork, approximately 20 minutes.
- Drain and rinse briefly under cool water for 1 minute.
- While the potatoes are still warm, cut them into thirds and add the remaining ingredients except for the scallions and herbs.
- IT IS IMPORTANT TO ADD THE DRESSING WHILE THE POTATOES ARE STILL WARM SO THAT THE FLAVORS ARE ABSORBED.
- Add the scallions and herbs after the salad has cooled or they will discolor.
- Serve at room temperature or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.82 Kcal (1134 kJ) | ||
| Calories from fat | 108.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 18% | |
|---|---|---|---|
| Cholesterol | 13mg | 4% | |
| Sodium | 1560.78mg | 65% | |
| Potassium | 676.96mg | 14% | |
| Total Carbs | 37.94g | 13% | |
| Sugars | 12.57g | 50% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 4.52g | 9% | |
| Vitamin C | 13mg | 22% | |
| Iron | 2mg | 11% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 156.84 Kcal (657 kJ) | ||
| Calories from fat | 62.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 18% | |
|---|---|---|---|
| Cholesterol | 7.53mg | 4% | |
| Sodium | 903.89mg | 65% | |
| Potassium | 392.05mg | 14% | |
| Total Carbs | 21.97g | 13% | |
| Sugars | 7.28g | 50% | |
| Dietary Fiber | 2.02g | 14% | |
| Protein | 2.62g | 9% | |
| Vitamin C | 7.5mg | 22% | |
| Iron | 1.2mg | 11% | |
| Calcium | 20mg | 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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