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Potato Salad
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Authored By: Polly Pitchford, Full Spectrum Health™
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Full of flavor, without the artery-clogging mayo. Dig in!
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Diet Types: Dairy Free, Vegan, Vegetarian
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Ingredients:
1/2 cup minced parsley1/4 cup extra virgin olive oil2 tablespoon Apple Cider Vinegar1 tablespoon Dijon style mustard1/2 teaspoon salt1/4 teaspoon black pepper1 pound small red potatoes, cubed2 stalks celery, sliced thin1 small onion, minced2 cloves garlic, mashed
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Serves: 4
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Cooking Time: Under 30 minutes |
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| 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. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 221
Calories from Fat 124
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% Daily Value*
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| | 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% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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