1. Cook potatoes either by boiling or steaming until just tender. Cut into thick slices while still warm and toss gently with the dressing before serving. 2. While the potatoes are cooking, make the dressing. Place vinegar, garlic, mustard and pepper in a small bowl and whisk until well mixed. Add the oil and taste (you may need to add more salt) and check for consistency. Note: If serving the salad at home, have the dressing made ahead and serve the potatoes freshly cooked. If serving the salad on a picnic, then prepare the night before and allow the dressing to flavour the potatoes overnight. Per serving: 7 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (713g)|
|Recipe Makes: 1|
|Calories from Fat: 11 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 44.5mg||2 %|
|Potassium 2982.9mg||78 %|
|Total Carbohydrate 125.4g||37 %|
|Dietary Fiber 15.8g||63 %|
|Sugars, other 109.6g|
|Protein 14.9g||21 %|
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Calories per serving: 560
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