Peel sweet potatoes
Chop potatoes up into small bite sized cubes.
Boil for 10 min or until soft.
Drain using a colander.
Let sit in colander until cool.
While waiting on potatoes to cool
Chop up green onion.
Cut cucumber into bite sized quarters
Set aside
Make mustard sauce in separate bowl
Whisk Dijon mustard, apple cider vinegar, olive oil, salt, paprika, crushed garlic into bowl.
Put all vegetables into a large mixing bowl and coat with mustard sauce.
Mix until all vegetables are coated.
Refrigerate for 30 min.
You may need to up the amounts of salt and paprika to get a good mix of flavors.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (110g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 64 | ||
Calories from Fat: 15 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 211mg | 7 % | |
Potassium 242.4mg | 6 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 9.6g | ||
Protein 1.5g | 2 % | |
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: 64
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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