Try this Balsamic Potato Salad recipe, or contribute your own.
Suggest a better descriptionCook potatoes in a large pot of boiling salted water over medium heat just until tender, 15-20 minutes. Meanwhile, make balsamic dressing: Whisk maionnese, balsamic vinegar, olive oil, salt and pepper in a large bowl until blended. Stir in all but 2 tb sliced scallions. Drain potatoes well in a colander. Transfer to bow; add dressing and gently toss to coat. Let potatoes cool to room temperature. Add celery and radishes to potatoes in bowl and toss gently to combine. Line serving bowl with romaine leaves and spoon potato salad onto lettuce. Sprinkle salad with reserved scallions. Posted to JEWISH-FOOD digest V97 #311 by BNLImp@aol.com on Nov 28, 1997
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Serving Size: 1 Serving (1116g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 123 | ||
Calories from Fat: 36 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.2mg | 1 % | |
Potassium 476.2mg | 13 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 15.2g | ||
Protein 3.4g | 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: 123
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