Peppercorn sauce

Potato Salad

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Rating: (1)Serves: 6Cooking Method: BoilReady In: 30 mins Prep Time: 10 mins Cook Time: 10 mins
LOW
Energy Density
1kcal/g
MED
FAT
6g per serve
LOW
SATURATES
1g per serve
LOW
SUGARS
2g per serve
LOW
SALT
0.1g per serve
Free-from:
Suitable for:HalalKosherPartiesPescetariansPregnant WomenVegetarians

I added this to my stock of BBQ party recipes when my better half asked for some non-meat side dishes

Preparation

  1. Boil the potatoes from cold, for around 6-7mins once boiling
  2. Strain the potatoes and leave to cool
  3. Stir in with the other ingredients

Ingredients

  • 800g potatoes (ideally baby new potatoes)
  • 3tbsp mayonnaise
  • 2tbsp extra virgin olive oil
  • Handful of fresh parsley
  • Handful fresh chives

Equipment

  • Large pan
  • Chopping board
  • Knife

Notes

Nutritional Facts

  • Serving size: 140g
  • (6% / 7%)   Calories: 145kcal
  • (11%)Total fat: 6g
  • (5%)   Saturated fat: 1g
  • (14%)   Unsaturated fat: 5g
  • (0%)   Cholesterol: 0.0mg
  •   Trans Fat: 0.0g
  • (7%)Total carbohydrates: 21g
  • (7%)   Sugars: 2g
  • (12%)   Fibre: 3g
  • (4%)Protein: 2g
  • Salts
  • (1%)   Sodium: 22mg
  • (16%)   Potassium: 550mg
  • Minerals
  • Calcium: 1%
  • Iron: 10%
  • Zinc: 0%
  • Magnesium: 8%
  • Phosphorus: 12%
  • Copper: 0%
  • Manganese: 0%
  • Selenium: 0%
  • Fluoride: 0%
  • Cryptoxanthin: 0mg
  • Lycopene: 0%
  • Lutein: 91mg
  • Vitamins
  • Vitamin A: 6µg
  • Thiamin (B1): 0%
  • Riboflavin (B2): 0%
  • Niacin (B3): 7%
  • Vitamin B5: 0%
  • Vitamin B6: 0%
  • Folate (B9): 7%
  • Vitamin B12: 0%
  • Choline: 3%
  • Vitamin C: 23%
  • Vitamin E: 7%
  • Vitamin K: 25%
  •  
  • Arginine: 0mg
  • Aspartic Acid: 1g
  • Glutamate: 0mg
  • Glycine: 0mg
  • Proline: 0mg
  • Serine: 0mg
  • Tyrosine: 0mg
  • Alanine: 0mg
  • Cystine: 0mg
  • Amino Acids
  • Histidine: 0mg
  • Isoleucine: 0mg
  • Leucine: 0mg
  • Methionine: 0mg
  • Phenylalanine: 0mg
  • Threonine: 0mg
  • Tryptophan: 0mg
  • Valine: 0mg
  • Lysine: 0mg
  • Betaine: 0mg

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