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Potato Salad with Olives and Peppers
- prep: 30 min
- cook: 112 hr
- total: 112 hr 30 min
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SaveIngredients
- 3 garlic cloves
- 3 tablespoons Sherry vinegar
- 1 teaspoon salt
- 1/4 teaspoon dried hot red-pepper flakes
- 5 tablespoons olive oil
- 3 pound hot cooked small (2-inch) boiling potatoes, quartered
- 2/3 cup bottled roasted red peppers (4 ounces), rinsed, patted dry, and chopped
- 2/3 cup fresh flat-leaf parsley leaves
- 1/3 cup pitted brine-cured black olives, halved
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 104 % Daily Value *
- Total Fat: 11 g 17.42%
- Saturated Fat: 2 g 7.81%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 392 mg 16.33%
- Calcium: 13 mg 1.25%
- Potassium: 45 mg 1.3%
- Magnesium: 0 mg 0%
- Iron: 1 mg 2.8%
- Zinc: 0 mg 0%
- Total Carbohydrate: 1 g %
- Dietary Fiber: 0 g 1.06%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 12.07%
- Vitamin C 15.91%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
