Lighter summer version
Cook potatoes until just tenter. In a bowl, whisk vinegar and mustard. season to taste with salt and pepper. While potatoes are hot, lay on a baking sheet. Drizzle with 3 TBS of the dressing. Cool completely. Trasfer potatoes to a serving bowl. Sprinkle with olives, scallions, parsley and mint. pour remaining ? cup of dressing and toss gently. Let sit at room temp for 1 hour. Add more dressing and seasoning if necessary before serving.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 144 | ||
Calories from Fat: 8 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 100.6mg | 3 % | |
Potassium 747.6mg | 20 % | |
Total Carbohydrate 30.7g | 9 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 26.5g | ||
Protein 3.7g | 5 % | |
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: 144
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