Try this Garden Potato Salad recipe, or contribute your own.
Suggest a better descriptionCook unpeeled potatoes in boiling salted water until tender (about 35 minutes). While potatoes are cooking, split garlic and place it in a jar with oil; let stand for 10 minutes. Remove and discard garlic. To oil, add vinegar, salt, sugar and dillweed; shake well to blend. Drain potatoes; peel while warm and cut into 1/4-inch cubes (you should have about 4 cups). Pour dressing over warm potatoes. Cover and chill for several hours or overnight. To serve, slice 2 eggs. Add to potatoes-with green onions, radishes, green pepper, ripe olives and mayonnaise. Mix lightly. Slice remaining eggs and use, with parsely, as a garnish. Serves 4. Posted to EAT-L Digest 31 Mar 97 by Patrick & Sarah Gruenwald
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 409 | ||
Calories from Fat: 187 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 9.9g | ||
Cholesterol 168.6mg | 52 % | |
Sodium 395.2mg | 14 % | |
Potassium 956.9mg | 25 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 42.3g | ||
Protein 9.5g | 14 % | |
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: 409
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