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Potato Salad Recipe
|Oil||1⁄2 Cup (8 tbs)|
|White vinegar||2 Tablespoon|
|Black pepper||1 Teaspoon|
|Dry mustard powder/3/4 teaspoon made-mustard||1⁄2 Teaspoon|
|Tomato sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Red chili powder||1⁄2 Teaspoon, optional|
Serving size: Complete recipe
Calories 1702 Calories from Fat 1031
% Daily Value*
Total Fat 117 g179.5%
Saturated Fat 15.2 g76.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1032.1 mg43%
Total Carbohydrates 162 g53.9%
Dietary Fiber 20.5 g81.9%
Sugars 12.3 g
Protein 19 g37.3%
Vitamin A 4.3% Vitamin C 276%
Calcium 15.2% Iron 45.7%
*Based on a 2000 Calorie diet
Let them cool thoroughly then peel and cube them.
Mix all the rest of the ingredients in the glass jar.
Shake them together then leave | to rest for at least an hour and a little more if possible to allow the flavour of the mustard to develop.
Put the potatoes into a bowl.
Pour over just as much of the dressing as you need.
They should not be floating in liquid and neither should they be dry.
Just before serving, stir the potatoes around so that the dressing at the bottom gets mixed in evenly.
Pour over a little more if needed.
You can keep the dressing that is left over for another time use.
It is best to keep it in the fridge.