|
| Potato Salad |
 |
| Authored By: Polly Pitchford, Full Spectrum Health™ |
| Full of flavor, without the artery-clogging mayo. Dig in! |
 |
| Diet Types: Dairy Free, Vegan, Vegetarian |
|
Ingredients:
- 1/2 cup minced parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Dijon style mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound small red potatoes, cubed
- 2 stalks celery, sliced thin
- 1 small onion, minced
- 2 cloves garlic, mashed
|
|
| Serves: 4 |
|
| Cooking Time: Under 30 minutes |
|
| Instructions: |
| Boil the potatoes until just tender. Drain. Transfer to a bowl and add the onions, celery and parsley. Blend dressing ingredients in a blender and pour over the hot potatoes. Mix gently but thoroughly. Serve warm, room temperature or cold. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 4 |
| Amount Per Serving |
|
Calories 221
Calories from Fat 124 |
|
| % Daily Value* |
|
| Total Fat 14g |
21% |
|
| Saturated Fat 2g |
10% |
|
| Mono Fat 10g |
|
|
| Sodium 350mg |
15% |
|
| Total Carbs 23g |
8% |
|
| Dietary Fiber 3g |
11% |
|
| Protein 3g |
|
|
| Iron |
7% |
|
| Calcium |
3% |
|
| Vitamin B-6 |
15% |
|
| Vitamin C |
28% |
|
| Vitamin E |
10% |
|
| Vitamin A |
4% |
|
| Selenium |
4% |
|
| Manganese |
10% |
|
| Copper |
10% |
|
| Zinc |
3% |
|
| Pantothenic acid |
6% |
|
| Niacin |
8% |
|
| Thiamin |
7% |
|
| Folate |
7% |
|
| Potassium |
14% |
|
| Phosphorus |
6% |
|
| Magnesium |
8% |
|
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
|
|
|
