Directions:
- Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
- Add potatoes, spinach, eggs, and onion to a serving bowl.
- Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
- Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.68 Kcal (1414 kJ) | ||
| Calories from fat | 254.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.27g | 43% | |
|---|---|---|---|
| Cholesterol | 186.5mg | 62% | |
| Sodium | 271.06mg | 11% | |
| Potassium | 1370.71mg | 29% | |
| Total Carbs | 11.52g | 4% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 13.58g | 27% | |
| Vitamin C | 64.8mg | 108% | |
| Iron | 7.4mg | 41% | |
| Calcium | 256.3mg | 26% | |
| Amount Per 100 g | |||
| Calories | 100.04 Kcal (419 kJ) | ||
| Calories from fat | 75.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 43% | |
|---|---|---|---|
| Cholesterol | 55.25mg | 62% | |
| Sodium | 80.3mg | 11% | |
| Potassium | 406.07mg | 29% | |
| Total Carbs | 3.41g | 4% | |
| Sugars | 0.37g | 5% | |
| Dietary Fiber | 1.47g | 20% | |
| Protein | 4.02g | 27% | |
| Vitamin C | 19.2mg | 108% | |
| Iron | 2.2mg | 41% | |
| Calcium | 75.9mg | 26% | |
* 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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