Russian Potato Salad
|Thin skinned potatoes||1 Pound|
|Caper dressing||1 Tablespoon|
|Apples||2 Medium, unpeeled|
|Carrots||3 Medium, thinly sliced|
|Red onion||1 Small, chopped|
|Green pepper||1 Medium, seeded and cut into strips|
|Pickled beets||1 Can (10 oz), drained and diced|
Place potatoes in 1 inch boiling water; cover and cook just until tender when pierced (20 to 25 minutes).
Meanwhile, prepare dressing in a large bowl.
Drain potatoes, cool, peel, and dice directly into dressing.
Also dice apples into dressing (to prevent browning).
Add carrots, onion, green pepper, and beets.
Cover and refrigerate for 6 hours or until next day.
Serving size: Complete recipe
Calories 991 Calories from Fat 82
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 0.35 g1.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 570.9 mg23.8%
Total Carbohydrates 226 g75.2%
Dietary Fiber 31.1 g124.6%
Sugars 51.1 g
Protein 13 g26.6%
Vitamin A 625.8% Vitamin C 394.4%
Calcium 15.6% Iron 27.5%
*Based on a 2000 Calorie diet