Try this New Potato Salad with Mustard Dressing recipe, or contribute your own.
Suggest a better descriptionCut unpeeled potatoes into quarters or approx 1-in pieces. Place in cold water to cover. Bring to a boil. Lower heat to simmer. Cover. Cool until just tender, about 15 mins. Drain and toss in a large bowl with thawed peas. Prepare dressing in a blender or food processor. Place egg, vinegar, mustard, salt and pepper in container. Process until blended. While machine is running, slowly pour in salad oil. Taste and adjust seasoning, if desired. Toss dressing with potatoes, peas and pimientos. Sprinkle with minced green onions and parsley. Posted to MC-Recipe Digest V1 #644 by Nancy Berry
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 | ||
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Calories: 276 | ||
Calories from Fat: 115 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 115mg | 4 % | |
Potassium 831.4mg | 22 % | |
Total Carbohydrate 36.2g | 11 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 30g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 276
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