Directions:
- Place potatoes in a heavy saucepan (large enough to accomodate the potatoes without crowding).
- Add water to cover and 1 teaspoon salt per quart of water.
- Cover partially and bring to a boil; cook about 20-25 minutes or until tender when pierced.
- Drain potaotes in a collander and return them to the warm cooking pan briefly, tossing them over low heat to dry them.
- When cool enough to handle, peel and cut into 1/4 inch cubes.
- Place potato cubes in a large bowl; add in the peas, cauliflower, celery, cashews, green onions, and red onion; toss gently to mix.
- To make the dressing: in a small mixing bowl, stir together the dressing ingredients.
- Pour dressing over the potato salad; toss gently but thoroughly.
- Cover w/ plastic wrap and refrigerate for 4 hours or up to 24 hours.
- To serve: pile on a platter lined with lettuce leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.2 Kcal (1588 kJ) | ||
| Calories from fat | 268.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.89g | 46% | |
|---|---|---|---|
| Cholesterol | 14.92mg | 5% | |
| Sodium | 688.62mg | 29% | |
| Potassium | 593.22mg | 13% | |
| Total Carbs | 23.27g | 8% | |
| Sugars | 3.95g | 16% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 7.99g | 16% | |
| Vitamin C | 14.5mg | 24% | |
| Iron | 3mg | 17% | |
| Calcium | 58.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 224.94 Kcal (942 kJ) | ||
| Calories from fat | 159.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.73g | 46% | |
|---|---|---|---|
| Cholesterol | 8.85mg | 5% | |
| Sodium | 408.49mg | 29% | |
| Potassium | 351.9mg | 13% | |
| Total Carbs | 13.8g | 8% | |
| Sugars | 2.34g | 16% | |
| Dietary Fiber | 1.9g | 13% | |
| Protein | 4.74g | 16% | |
| Vitamin C | 8.6mg | 24% | |
| Iron | 1.8mg | 17% | |
| Calcium | 34.4mg | 6% | |
* 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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