Yukon gold potatoes are thin skinned, which saves time on peeling, and are naturally buttery, which cuts down on calories used to flavor this salad. I created this recipe using leftover garlic hasselback potatoes (check food network's website for details...I used Yukon gold in place of red new potatoes)
| 2 1/2 | yukon gold potatoes, roasted |
| 1 | tbsp. mayonaise |
| 1 | tsp. ranch dressing |
| 1 | cooking spray |
| 3 | garlic cloves, roasted |
| 1 | pinch kosher salt |
| 1 | pinch black pepper |
| 1 | tbsp. Italian seasoning |
- Slice hasselback yukon gold potatoes into bite-sized pieces.
- Finely mince roasted garlic, and combine with the sliced potatoes.
- Combine all remaining ingredients, and let the mixture set in the fridge for at least 1 hour.
Potatoes, Side Dish, American, American-Southern, Advance, Vegetarian
| Nutrition Facts | ||||||
Serving Size 158.4g |
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Amount Per Serving |
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Calories 185 Calories from Fat
46 |
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% Daily Value* |
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Total Fat
5.1g 8%
|
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Saturated Fat
0.7g 4%
|
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|
Cholesterol
5mg 2%
|
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Sodium
107mg 4%
|
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Total Carbohydrates
32.1g 11%
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Dietary Fiber
3.2g 13%
|
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Sugars
2.1g |
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Protein
3.8g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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