Directions:
- Boil potatoes with jackets on until firm but soft.
- Peel cool potatoes and cube into medium sized cubes.
- Add onion, parsley, salt and pepper to the potatoes.
- Mix sour cream, mayo and lemon juice together and add to the potatoes.
- Add the chopped pecans.
- MIX all the ingredients together gently.
- Fill a loaf tin lined with cling film with the potato salad.
- Pressing the mixture down firmly into the tin.
- Chill until ready to serve.
- Lay a bed of lettuce leaves onto a serving platter.
- Invert loaf onto lettuce.
- Whip the cream and pipe cream onto loaf (do not overdo the cream|).
- Garnish with pecans and cherry tomatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.87 Kcal (2139 kJ) | ||
| Calories from fat | 248.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.62g | 42% | |
|---|---|---|---|
| Cholesterol | 25.9mg | 9% | |
| Sodium | 269.46mg | 11% | |
| Potassium | 1113.23mg | 24% | |
| Total Carbs | 60.37g | 20% | |
| Sugars | 12.63g | 51% | |
| Dietary Fiber | 9.69g | 39% | |
| Protein | 9.4g | 19% | |
| Vitamin C | 16.3mg | 27% | |
| Vitamin A | 2.5mg | 83% | |
| Iron | 3.2mg | 18% | |
| Calcium | 182.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 132.72 Kcal (556 kJ) | ||
| Calories from fat | 64.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 42% | |
|---|---|---|---|
| Cholesterol | 6.73mg | 9% | |
| Sodium | 70.01mg | 11% | |
| Potassium | 289.22mg | 24% | |
| Total Carbs | 15.68g | 20% | |
| Sugars | 3.28g | 51% | |
| Dietary Fiber | 2.52g | 39% | |
| Protein | 2.44g | 19% | |
| Vitamin C | 4.2mg | 27% | |
| Vitamin A | 0.6mg | 83% | |
| Iron | 0.8mg | 18% | |
| Calcium | 47.3mg | 18% | |
* 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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