Try this Leek-Potato Salad recipe, or contribute your own.
Suggest a better descriptionWash leeks. Slice bulb and tender green parts into 1/2" pieces. Drop in boiling water, cook them for about 5 min (no longer or they get mushy), drain and set aside to cool. Boil the potatoes until tender but firm, and set aside to cool. Peel and chop into 1 1/2" chunks. Slice the pepper into thin strips about one inch long. Whisk together the vinaigrette items. Then combine the leeks, potatoes and red pepper into a serving bowl. Pour on the vinaigrette, toss, and chill well before serving. *I usually add 4 tbsp of chopped dill....because I think it tastes better.....I love dill! Walt MM Teresa Posted to MM-Recipes Digest V3 #263 Date: Wed, 25 Sep 1996 23:36:59 -0400 From: Walt Gray
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 208 | ||
Calories from Fat: 33 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.4mg | 2 % | |
Potassium 965.5mg | 25 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 34.1g | ||
Protein 4.7g | 7 % | |
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: 208
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