Try this Potato Salad with Radishes recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan place potatoes with enough salted water to cover. Bring to a boil; boil until potatoes are nearly tender, about 2 minutes. Add asparagus and peas; cook until asparagus are barely tender, about 2 minutes. Transfer vegetables to a colander; drain. Place in a large bowl; add venegar, toss to coat. Add radishes and dressing; stir to coat. Serve warm or cover and refrigerate until cold, about one hour. Serves 4. For the dressing: In a small bowl combine all ingredients. Makes 1/2 cup. Copyright 1996, The Associated Press Notes: Hagerstown, Maryland http://cookbook.herald-mail.com/ Hanneman 1998 June Recipe by: The HERALD-MAIL Online Cookbook By Kitpath
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 4 servings | ||
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Calories: 61 | ||
Calories from Fat: 44 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 5.7mg | 2 % | |
Sodium 104.4mg | 4 % | |
Potassium 49.5mg | 1 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.6g | ||
Protein 1g | 1 % | |
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: 61
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