Summer Vegetable Potato Salad, by Ellyn Schull Recipe

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Summer Vegetable Potato Salad, by Ellyn Schull
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Ingredients
10
Count
Nutrition
2564
Calories
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Ingredients:

Directions:

  1. Cook potatoes, covered in enough boiling salted water to cover for 5 minutes or until tender. Drain and cool. Fry/grill corn. Mix with potatoes and tomatoes. Dressing: combined oil, vinegar, shallot, mustard, sugar and salt and pepper to taste. Mix well and pour over potato mixture. Sprinkle cheese and basil leaves and serve at room temp.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2564.13 Kcal (10735 kJ)
Calories from fat 1253.78 Kcal
% Daily Value*
Total Fat 139.31g 214%
Cholesterol 299.25mg 100%
Sodium 4382.11mg 183%
Potassium 3431.86mg 73%
Total Carbs 247.03g 82%
Sugars 71.44g 286%
Dietary Fiber 18.15g 73%
Protein 85.01g 170%
Vitamin C 81.1mg 135%
Iron 15.4mg 85%
Calcium 723mg 72%
Amount Per 100 g
Calories 179.82 Kcal (753 kJ)
Calories from fat 87.93 Kcal
% Daily Value*
Total Fat 9.77g 214%
Cholesterol 20.99mg 100%
Sodium 307.32mg 183%
Potassium 240.68mg 73%
Total Carbs 17.32g 82%
Sugars 5.01g 286%
Dietary Fiber 1.27g 73%
Protein 5.96g 170%
Vitamin C 5.7mg 135%
Iron 1.1mg 85%
Calcium 50.7mg 72%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 62.1
    Points
  • 69
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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