Directions:
- DIRECTIONS.
- Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
- Combine the potatoes, cucumber, celery, onion,jalapeno and olives in a large bowl.
- Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 542.17 Kcal (2270 kJ) | ||
| Calories from fat | 452.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.24g | 77% | |
|---|---|---|---|
| Sodium | 1519.58mg | 63% | |
| Potassium | 798.45mg | 17% | |
| Total Carbs | 18.67g | 6% | |
| Sugars | 8.78g | 35% | |
| Dietary Fiber | 9.01g | 36% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 23.2mg | 39% | |
| Calcium | 151.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 95.49 Kcal (400 kJ) | ||
| Calories from fat | 79.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 77% | |
|---|---|---|---|
| Sodium | 267.63mg | 63% | |
| Potassium | 140.62mg | 17% | |
| Total Carbs | 3.29g | 6% | |
| Sugars | 1.55g | 35% | |
| Dietary Fiber | 1.59g | 36% | |
| Protein | 0.84g | 10% | |
| Vitamin C | 4.1mg | 39% | |
| Calcium | 26.7mg | 15% | |
* 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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