Try this Rocket Pesto Potato Salad recipe, or contribute your own.
Suggest a better descriptionPeel and cut the potatoes into thick slices then steam or boil them until just tender. Do not overcook because they will break up. Meanwhile, make the pesto by processing the rocket with the pistachio nuts, olive oil and garlic cloves. Season to taste with salt and pepper. Once the freshly cooked potatoes are just tender, drain them immediately then toss with the butter. Add the pesto and chopped rocket leaves and toss thoroughly. Serve at room temperature with plenty of freshly ground black pepper. Per serving: 2669 Calories (kcal); 113g Total Fat; (36% calories from fat); 55g Protein; 379g Carbohydrate; 31mg Cholesterol; 127mg Sodium Food Exchanges: 25 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (2128g) | ||
Recipe Makes: 1 servings | ||
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Calories: 716 | ||
Calories from Fat: 535 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.5g | 79 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 31.4g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 44mg | 14 % | |
Sodium 771mg | 27 % | |
Potassium 703.5mg | 19 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 12.7g | ||
Protein 32.4g | 46 % | |
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: 716
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