prepare the dill dressing by thoroughly mixing all the ingredients together. Set aside to allow the flavours to merge for at least two hours before using.
mix the potatoes, spring onions, parsley, beetroot and chives together.
Pour the dill dressing over the salad, mixing carefully to ensure that the potatoes are covered.
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 4|
|Calories from Fat: 103 (29%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 11.3mg||3 %|
|Sodium 162.3mg||6 %|
|Potassium 1394.8mg||37 %|
|Total Carbohydrate 58.2g||17 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 50.5g|
|Protein 6.8g||10 %|
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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: 356
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