Directions:
- In a large saucepan, combine the potatoes with enough salted water to cover. Bring to a boil, then lower the heat and simmer until just tender, 20 to 25 minutes. Drain and let cool slightly. Cut into quarters and transfer to a large bowl.
- Meanwhile, in a small bowl, whisk together the mustard, lemon juice and garlic; season with salt and pepper. Slowly whisk in the olive oil. Stir in the scallions.
- Combine the fennel, fennel fronds, prosciutto and basil with the potatoes. Stir in the mustard vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.93 Kcal (561 kJ) | ||
| Calories from fat | 76.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.46g | 13% | |
|---|---|---|---|
| Cholesterol | 8.27mg | 3% | |
| Sodium | 362.52mg | 15% | |
| Potassium | 370.64mg | 8% | |
| Total Carbs | 10.11g | 3% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 0.8mg | 4% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 141.57 Kcal (593 kJ) | ||
| Calories from fat | 80.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.94g | 13% | |
|---|---|---|---|
| Cholesterol | 8.74mg | 3% | |
| Sodium | 383.2mg | 15% | |
| Potassium | 391.77mg | 8% | |
| Total Carbs | 10.69g | 3% | |
| Sugars | 0.81g | 3% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 5.04g | 10% | |
| Vitamin C | 8.8mg | 14% | |
| Iron | 0.8mg | 4% | |
| Calcium | 21.5mg | 2% | |
* 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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