Directions:
- Scrub potatoes.
- In a 3- to 4-quart covered pan over high heat, bring 1 1/2 quarts water to a boil. Add potatoes, cover, and simmer until they are just tender when pierced in thickest part, 20 to 30 minutes.
- Drain potatoes and cover generously with cold water. Drain when cool, about 15 minutes.
- Meanwhile, mix vinegar, oil, parsley, and mustard in a wide bowl.
- Peel potatoes. Cut potatoes and beets into 1/2- to 3/4-inch cubes and add to bowl. Add onion, mix gently, and season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 842.12 Kcal (3526 kJ) | ||
| Calories from fat | 249.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.68g | 43% | |
|---|---|---|---|
| Sodium | 390.12mg | 16% | |
| Potassium | 1919.19mg | 41% | |
| Total Carbs | 136.99g | 46% | |
| Sugars | 48.56g | 194% | |
| Dietary Fiber | 22.7g | 91% | |
| Protein | 9.25g | 18% | |
| Vitamin C | 106mg | 177% | |
| Vitamin A | 6.8mg | 227% | |
| Iron | 8.1mg | 45% | |
| Calcium | 235.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 89.39 Kcal (374 kJ) | ||
| Calories from fat | 26.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 43% | |
|---|---|---|---|
| Sodium | 41.41mg | 16% | |
| Potassium | 203.72mg | 41% | |
| Total Carbs | 14.54g | 46% | |
| Sugars | 5.15g | 194% | |
| Dietary Fiber | 2.41g | 91% | |
| Protein | 0.98g | 18% | |
| Vitamin C | 11.3mg | 177% | |
| Vitamin A | 0.7mg | 227% | |
| Iron | 0.9mg | 45% | |
| Calcium | 25mg | 24% | |
* 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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