Directions:
- Cook the potatoes and cool.Cut into large chunks.
- Cube the ham. You can use slices and cut in strips.
- Mix together and add the pickles, capers, onions.
- Mix together the oil and vinegar. Add the salt and pepper.
- Gently stir into the salad.
- Add can of bouillon a little at a time. How much you add will depend on how dry your potatoes are and how creamy you like the salad.
- Refrigerate at least 2 hours so the flavours can blend.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.25 Kcal (1810 kJ) | ||
| Calories from fat | 181.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.13g | 31% | |
|---|---|---|---|
| Cholesterol | 43.75mg | 15% | |
| Sodium | 1716.03mg | 72% | |
| Potassium | 962.31mg | 20% | |
| Total Carbs | 46.35g | 15% | |
| Sugars | 16.94g | 68% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 14.85g | 30% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 2.5mg | 14% | |
| Calcium | 79.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 98.87 Kcal (414 kJ) | ||
| Calories from fat | 41.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 31% | |
|---|---|---|---|
| Cholesterol | 10.01mg | 15% | |
| Sodium | 392.5mg | 72% | |
| Potassium | 220.11mg | 20% | |
| Total Carbs | 10.6g | 15% | |
| Sugars | 3.87g | 68% | |
| Dietary Fiber | 0.86g | 15% | |
| Protein | 3.4g | 30% | |
| Vitamin C | 3.9mg | 28% | |
| Vitamin A | 0.4mg | 63% | |
| Iron | 0.6mg | 14% | |
| Calcium | 18.1mg | 8% | |
* 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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