Cook the potatoes in their jackets in lightly salted water. When the potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk the remaining ingredients. Taste, and adjust seasonings. Pour dressing over the potatoes, and marinate for 30 min. before serving the salad. Serve warm or cold. Serving size = 1 cup Calories = 146 Exchanges = 1-1/2 starch, 1/2 vegetable, 1/2 fat Protein = 3 grams Carbohydrates = 26 grams Fat = 4 grams Fiber = 3 grams Sodium = 298 mgrams Cholesterol = 0 mgrams
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 4|
|Calories from Fat: 27 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0.9mg||0 %|
|Sodium 238mg||8 %|
|Potassium 988.5mg||26 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 36g|
|Protein 5.6g||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: 210
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