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Ingredients
- Multi-colored Potato Salad
- 1 ½ lbs. new potatoes (I used Yukon, Sangre, and French Fingerlings.)
- 1 c. red onion, halved and thinly sliced
- 1 green bell pepper, diced
- ½ c. pickled peperoncini peppers, sliced thin
- 2 T. flat leaf parsley, chopped
- ¼ c. extra-virgin olive oil
- 2 T. red wine vinegar
- 1 T. Dijon mustard
- 2 T. mayonnaise
- ¾ t. salt
- 1/2 teaspoon ground black pepper
- 1 T. honey
- 1 clove garlic minced
View Full Recipe at Eliots Eats
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1073g | |
| Calories 1139 | |
| Calories from Fat 559 | 49% |
| Total Fat 63.29g | 79% |
| Saturated Fat 8.82g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1913mg | 80% |
| Potassium 3557mg | 102% |
| Total Carbs 135.55g | 36% |
| Dietary Fiber 15.6g | 52% |
| Sugars 25.05g | 17% |
| Protein 15.88g | 25% |
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