Potato Salad With Capers, Kalamata Olives and Artichoke Hearts Recipe
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Directions:
- In a large pot of boiling water cook the potatoes until fork tender.
- Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
- Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
- Add the fresh parsley, kalamata olives, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
- To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
- Just before serving, adjust seasonings if necessary.
- Servings are estimated.
- For Vegetarain option omit the chicken broth and use Vegetable broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.73 Kcal (1820 kJ) | ||
| Calories from fat | 304.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.8g | 52% | |
|---|---|---|---|
| Cholesterol | 54.37mg | 18% | |
| Sodium | 176.44mg | 7% | |
| Potassium | 627.39mg | 13% | |
| Total Carbs | 23.28g | 8% | |
| Sugars | 1.75g | 7% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 11.15g | 22% | |
| Vitamin C | 18.1mg | 30% | |
| Iron | 1.7mg | 10% | |
| Calcium | 49.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 235.25 Kcal (985 kJ) | ||
| Calories from fat | 164.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.29g | 52% | |
|---|---|---|---|
| Cholesterol | 29.42mg | 18% | |
| Sodium | 95.48mg | 7% | |
| Potassium | 339.5mg | 13% | |
| Total Carbs | 12.6g | 8% | |
| Sugars | 0.95g | 7% | |
| Dietary Fiber | 1.84g | 14% | |
| Protein | 6.03g | 22% | |
| Vitamin C | 9.8mg | 30% | |
| Iron | 0.9mg | 10% | |
| Calcium | 26.7mg | 5% | |
* 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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