Spicy Potato Salad
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INGREDIENTS
- 450 g Small new potatoes; (1lb)
- 2 ts Schwartz Mustard Seed
- 3 md Carrots - peeled
- Schwartz Coarse Ground Black
- 1 tb White wine vinegar
- Salt
- 2 tb Cooking oil
- 2 tb Orange juice
- 2 ts Schwartz Cumin Seed
INSTRUCTIONS
Using a potato peeler make long ribbons out of the carrots. Boil the new potatoes in salted water for 15-20 minutes until tender but still firm. Drain. Heat the oil in a large pan, add the Cumin and Mustard Seed and cover. Shake the pan and cook until they start to pop. Add the carrot ribbons and stir-fry for 1-2 minutes then add the orange juice, vinegar, salt, pepper and potatoes. Heat through and serve. Also delicious served cold.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (135g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 67 | ||
| Calories from Fat: 63 (94%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7g | 9 % | |
| Saturated Fat 0.5g | 3 % | |
| Monounsaturated Fat 4.4g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.3mg | 0 % | |
| Potassium 16.9mg | 0 % | |
| Total Carbohydrate 0.9g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.8g | ||
| Protein 0.1g | 0 % | |
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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. |
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Calories per serving: 67
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