Try this Potato, Olives and Mint Salad recipe, or contribute your own.
Suggest a better descriptionSource: Chanoch Bar Shalom 1) scrub the potatoes well. cook in water until soft. let cool. remove peal and cut to cubes. put in a bowl 2) cut the onions into rings (including green part). add to the bowl. 3) mix well all dressing ing. pour on the salad. mix well. refrigerate for 4 hours. 4) before serving: add olives and Mint. mix well. Posted to JEWISH-FOOD digest V97 #116 by eyal adelman
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Serving Size: 1 Serving (464g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 426 | ||
Calories from Fat: 354 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.3g | 52 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 28.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 995.8mg | 34 % | |
Potassium 281.8mg | 7 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 7.1g | 29 % | |
Sugars, other 13.2g | ||
Protein 3g | 4 % | |
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: 426
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