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Place whole unpeeled potatoes in a large saucepan or Dutch oven. Cover with water. Cover pan and bring to a boil. Simmer for 25-30 minutes, or until potatoes can be pierced with a fork. Drain and let cool until easy to handle.
Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.
In a large bowl, combine potatoes with celery and remaining ingredients. Toss to blend. Cover and refrigerate until serving time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 340 | ||
Calories from Fat: 124 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 12.1mg | 4 % | |
Sodium 301.1mg | 10 % | |
Potassium 990.7mg | 26 % | |
Total Carbohydrate 50g | 15 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 45g | ||
Protein 5.6g | 8 % | |
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: 340
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