An asian twist on potato salad. Simple and delicious
Cut up the potatoes into bite sized chunks and boil or steam them until they're softened but not mushy, rinse in cold water and let them cool before adding the other chopped vegetables.
Combine all of the ingredients for the dressing and whisk together.
Toss vegetables with dressing and then refrigerate for a few hours before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 45 | ||
Calories from Fat: 31 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 2.1mg | 1 % | |
Sodium 172.3mg | 6 % | |
Potassium 155mg | 4 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.1g | ||
Protein 0.8g | 1 % | |
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: 45
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