Try this Yukon Gold Potato Salad recipe, or contribute your own.
Suggest a better description1. Strip rosemary leaves and chop finely. Slice potatoes in wedges and toss with rosemary, salt, pepper and olive oil. Bake in preheated oven at 400 degrees for 15 minutes. Potatoes should be firm for tossing. 2. To prepare the vinaigrette: In a blender combine vinegar, mustard, salt and pepper. Add olive oil in slow stream until emulsified. Toss roasted potatoes in vinaigrette. 3. Dice provolone into bite-sized chunks. Wash and dice zucchini, tomatoes and peppers into pieces half the size of cheese. Finely chop parsley. 4. Toss cheese, vegetables, parsley and celery seed with potatoes until thoroughly combined. Serve in a large bowl or platter. Source: Seattle Times, February 5, 1995 Posted to MM-Recipes Digest V3 #295 Date: Mon, 28 Oct 1996 16:20:13 +0000 From: Linda Place
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (506g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 315 | ||
Calories from Fat: 145 (46%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 16.1g | 21 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 117.1mg | 4 % | |
Potassium 1267.4mg | 33 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 32g | ||
Protein 6.8g | 10 % | |
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: 315
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.