Directions:
- Rinse the new potatoes.
- Add to a pan of boiling salted water and cook until tender, about 15 minutes.
- Drain and turn the potatoes on to a clean tea cloth to dry.
- Slice the potatoes thickly and turn into a serving bowl.
- Combine the vinegar, mustard, honey, olive oil and seasoning.
- Mix well, pour over the hot potatoes and turn them gently to coat all over.
- Trim the green onions.
- Chop all the white and some of the green stems.
- Add them to the potato salad along with the chopped parsley.
- Mix again.
- Serve while still warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.72 Kcal (974 kJ) | ||
| Calories from fat | 113.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.6g | 19% | |
|---|---|---|---|
| Sodium | 110.47mg | 5% | |
| Potassium | 442.29mg | 9% | |
| Total Carbs | 27.41g | 9% | |
| Sugars | 6.63g | 27% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 2.76g | 6% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.4mg | 8% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 151.26 Kcal (633 kJ) | ||
| Calories from fat | 73.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.19g | 19% | |
|---|---|---|---|
| Sodium | 71.8mg | 5% | |
| Potassium | 287.46mg | 9% | |
| Total Carbs | 17.81g | 9% | |
| Sugars | 4.31g | 27% | |
| Dietary Fiber | 2.61g | 16% | |
| Protein | 1.79g | 6% | |
| Vitamin C | 3.1mg | 8% | |
| Vitamin A | 0.8mg | 43% | |
| Iron | 0.9mg | 8% | |
| Calcium | 26.9mg | 4% | |
* 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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