Directions:
- Bring water and 1 teaspoon salt to full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are fork tender (15 to 20 minutes). Drain; rinse with cold water. Cool slightly; cut into small wedges.
- Combine cooked potatoes, green onions, 1/2 cup chopped walnuts, 1/4 cup parsley and blue cheese in large bowl.
- Stir together all remaining ingredients except walnut halves and parsley leaves in small bowl. Pour over potato mixture; toss to coat. Cover; refrigerate at least 2 hours to blend flavors. Garnish with walnut halves and parsley leaves, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.45 Kcal (538 kJ) | ||
| Calories from fat | 59.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 10% | |
|---|---|---|---|
| Cholesterol | 8.66mg | 3% | |
| Sodium | 429.06mg | 18% | |
| Potassium | 409.74mg | 9% | |
| Total Carbs | 14.17g | 5% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 4.49g | 9% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 1mg | 6% | |
| Calcium | 74.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 57.07 Kcal (239 kJ) | ||
| Calories from fat | 26.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 10% | |
|---|---|---|---|
| Cholesterol | 3.85mg | 3% | |
| Sodium | 190.65mg | 18% | |
| Potassium | 182.06mg | 9% | |
| Total Carbs | 6.29g | 5% | |
| Sugars | 0.88g | 8% | |
| Dietary Fiber | 0.86g | 8% | |
| Protein | 2g | 9% | |
| Vitamin C | 3.9mg | 15% | |
| Iron | 0.4mg | 6% | |
| Calcium | 33.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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