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Potato Salad Recipe

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Submitted by Pam67

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

10 1E+1
MEDIUM MEDIUM POTATOES
diced & cooked
½ 0.5
EACH EACH GREEN BELL PEPPERS
diced
2 2
EACH EACH CELERY STALKS
diced
3 3
½ 118
CUP ML OLIVE OIL
1 5
TEASPOON ML PAPRIKA
1 5
TEASPOON ML BASIL *
1 5
TEASPOON ML SALT
1 5
TEASPOON ML OREGANO
1 5
TEASPOON ML GARLIC POWDER
1 1
DASH DASH RED PEPPER FLAKES *

Directions

Cool potatoes completely in the fridge or better leave to stand overnight.

Mix in the diced vegetables.

Whisk together the oil with the spices and herbs.

Ensure it is well blended. Pour over potatoes and toss gently.

Refrigerate until ready to be served.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 493g (17.4 oz)
Amount per Serving
Calories 610 41% from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 629mg 26%
Total Carbohydrate 29g 29%
Dietary Fiber 9g 35%
Sugars g
Protein 16g
Vitamin A 11% Vitamin C 77%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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