Directions:
- Put the sliced potatoes in a salad bowl; add in the onion while the potatoes are still warm.
- To make the vinaigrette: whisk together the vinegar and salt in a small bowl.
- Gradually whisk in the olive oil until an emulsion forms.
- Whisk in the parsley and pepper.
- Pour approximately 1/2 cup of the vinaigrette over the potatoes; toss gently but thoroughly coat potatoes.
- Add more dressing if the mixture is too dry.
- To serve immediately: garnish the salad with chopped parsley and hard-boiled eggs.
- You may cover the potato salad and refrigerate for up to 6 hours.
- Bring to room temperature and garnish before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.71 Kcal (1322 kJ) | ||
| Calories from fat | 220.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.55g | 38% | |
|---|---|---|---|
| Cholesterol | 46.63mg | 16% | |
| Sodium | 340.23mg | 14% | |
| Potassium | 305.82mg | 7% | |
| Total Carbs | 21.44g | 7% | |
| Sugars | 6.95g | 28% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 2.93g | 6% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.4mg | 8% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 188.5 Kcal (789 kJ) | ||
| Calories from fat | 131.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.66g | 38% | |
|---|---|---|---|
| Cholesterol | 27.84mg | 16% | |
| Sodium | 203.14mg | 14% | |
| Potassium | 182.59mg | 7% | |
| Total Carbs | 12.8g | 7% | |
| Sugars | 4.15g | 28% | |
| Dietary Fiber | 2.19g | 15% | |
| Protein | 1.75g | 6% | |
| Vitamin C | 10.8mg | 30% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 0.8mg | 8% | |
| Calcium | 25.7mg | 4% | |
* 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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