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Potato Salad

Veggie.Lover's picture
Ingredients
  Potatoes 1 Pound (450 Gram)
  Cucumber 1⁄2 , diced
  Artichoke hearts 3 , sliced
  Spring onions 3 , diced
  Chopped parsley 30 Milliliter (2 Tablespoon)
  Sunflower seeds 15 Milliliter (1 Tablespoon)
  Dill weed 5 Milliliter (1 Teaspoon)
For the dressing
  Mayonnaise 60 Milliliter (4 Tablespoon)
  Yogurt 60 Milliliter (4 Tablespoon)
  Lemon juice 5 Milliliter (1 Teaspoon)
  Whole grain 5 Milliliter (1 Teaspoon)
  Herb salt/Salt To Taste
Directions

GETTING READY
1. Wash, peel and cube potatoes.

MAKING
2. Take a large saucepan, and add lots of water and boil it. Add the potatoes, cover and cook at low heat for about 15-20 minutes until soft. Drain the potatoes and add them into separate bowl.
3. Take another bowl, add all dressing ingredients and stir them well.
4. Spoon the ingredients over potatoes and toss them to mix properly.
5. Allow the potatoes to cool.
6. When cooled, stir in other salad ingredients, and mix well.

SERVING
7. Serve the potato salad with rice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Cook Time: 
60 Minutes

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4.138095
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1449 Calories from Fat 528

% Daily Value*

Total Fat 59 g91.5%

Saturated Fat 6.8 g34%

Trans Fat 0 g

Cholesterol 50.7 mg16.9%

Sodium 1670.4 mg69.6%

Total Carbohydrates 211 g70.4%

Dietary Fiber 70.2 g280.8%

Sugars 19.5 g

Protein 52 g103.2%

Vitamin A 71.1% Vitamin C 440.8%

Calcium 76.5% Iron 126.6%

*Based on a 2000 Calorie diet

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Potato Salad Recipe