Try this Green Potato Salad recipe, or contribute your own.
Suggest a better descriptionPrepare produce. Add potatoes to pot of boiling water & cook 8-10 minutes until tender pierced with a fork. Turn off the heat. Drain thoroughly & return to the pot.
In pan, heat two teaspoons of olive oil on medium high until hot. Add spinach, season with salt & pepper.
Cook, stirring frequently, 2-3 minutes or until wilted. Transfer to strainer, hold or rest the strainer over a bowl.
using spoon, press down on cooked spinach to release as much liquid as possible & discard liquid.
Transfer drained spinach to cutting board & finely chop. Wipe out pan.
Add celery, white bottom of scallion, chopped spinach, sour cream & horseradish. Stir to thoroughly combine, season with salt & pepper to taste. Garnish with green top of scallion.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 134 | ||
Calories from Fat: 26 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 78.2mg | 3 % | |
Potassium 824.4mg | 22 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 19.8g | ||
Protein 4.5g | 6 % | |
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: 134
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