Potato Salad With Sweet Peppers Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 All purpose potatoes/Boiling potatoes4 Pound, scrubbed
 Scallions6 , cut into 1/2 inch pieces
 Canned black olives14 Ounce, pitted and cut into half (1 Can)
 Pimientos8 Ounce, drained and cut into 1/2 inch dice (1 Jar)
 Shredded fresh basil1⁄4 Cup (4 tbs)
 Chopped fresh parsley1⁄4 Cup (4 tbs)
 Olive oil3⁄4 Cup (12 tbs)
 White wine vinegar1⁄2 Cup (8 tbs)
 Salt1 1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3517 Calories from Fat 1964

% Daily Value*

Total Fat 226 g347%

Saturated Fat 31 g155.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 9281.1 mg386.7%

Total Carbohydrates 369 g123.1%

Dietary Fiber 60.3 g241.4%

Sugars 24.8 g

Protein 46 g91.3%

Vitamin A 201.9% Vitamin C 980.9%

Calcium 54.4% Iron 132.4%

*Based on a 2000 Calorie diet

Directions

1. Bring potatoes to a boil in a large pot of salted water. Cover, reduce heat to medium-low, and cook 25 to 35 minutes, or until tender; drain. Peel and cut potatoes into 1- to 1 1/2-inch pieces. Place in a large bowl along with seal-lions, olives, pimientos, basil, and parsley. Do not mix at this point.
2. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Toss potatoes gently with dressing. Season with additional salt, if needed.
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