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Potato Salad

Submitted by christinavt

Makes 4 servings

Full of flavor, without the artery-clogging mayo. Appears to be a variation of German Potato Salad. By Polly Pitchford, Full Spectrum Health. parsley, extra virgin olive oil, apple cider vinegar, Dijon style mustard, salt, black pepper, red potatoes, stalks celery, onion, garlic cvt

Ingredients

1/2	cup minced parsley
1/4	cup extra virgin olive oil
2	tablespoon cider vinegar
15	g (1 tablespoon) Dijon mustard (75534)
1/2	teaspoon salt
1/4	teaspoon black pepper
1	pound small red potatoes, cubed
2	stalks celery, sliced thin
1	small onion, minced
2	cloves garlic, mashed

Directions

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.

Categories

Potatoes, Vegetables, Salads, American, Fourth of July, Boil, Chill, Vegetarian, Gluten-Free, Sugar-Free

Serving Size 174.0g

Amount Per Serving

Calories

221

Calories from Fat

126

% Daily Value^*

Total Fat

14.0g

22%

Saturated Fat

1.8g

Cholesterol

0mg

Sodium

310mg

13%

Total Carbohydrates

21.7g

Dietary Fiber

2.6g

10%

Sugars

2.5g

Protein

2.9g

Vitamin A 14%	•	Vitamin C 57%
Calcium 3%	•	Iron 8%

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Calorie Breakdown (?)
Nutrition Breakdown

Daily Values (?)

Nutritional Analysis

Nutrition Grade
96% confidence

B+

Good points

No cholesterol

Very high in vitamin C

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