- ½ Pounds Red potatoes, washed, unpeeled and chopped into cubes
- 3 Celery stalks
- 1 Red pepper, minced
- ½ Cup Green onions, sliced
- 2 Tbs Olive oil
- ¼ Cup Fresh lemon juice
- ½ Tbs Red vinegar
- 1 Tbs Chopped fresh rosemary
- 2 Cloves Garlic, minced
- Salt and pepper to taste
- Boil the potatoes in salted water for 20 minutes. Drain and cool.
- Toss the potato chunks with the celery, red pepper and green onions.
- In a separate bowl, whisk oil, lemon juice, vinegar, rosemary and garlic. Season to taste.
- Pour the dressing mix over the potato mixture and toss gently.
- Serve at room temperature.
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Servings: 6
Nutrition Information
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| Amount Per Serving | |||
| Calories | 244.06 | ||
| Calories From Fat (19%) | 46.60 | ||
| Calories From Protein (9%) | 21.79 | ||
| Calories From Carbs (72%) | 175.66 | ||
| Calories From Alcohol (0%) | 0.00 | ||
| % Daily Value | |||
| Total Fat 5.30g | 8% | ||
| Saturated Fat 0.79g | 4% | ||
| Monounsaturated Fat 3.44g | |||
| Polyunsaturated Fat 0.74g | |||
| Trans Fatty Acids 0.00g | |||
| Cholesterol 0.00mg | 0% | ||
| Sodium 311.17mg | 13% | ||
| Potassium 1954.20mg | 56% | ||
| Carbohydrates 46.04g | 15% | ||
| Dietary Fiber 8.79g | 35% | ||
| Sugar 6.68g | |||
| Sugar Alcohols 0.00g | |||
| Net Carbohydrates 37.25g | |||
| Protein 6.52g | 13% | ||
| Vitamin A 1633.28IU | 33% | ||
| Vitamin C 54.41mg | 91% | ||
| Calcium 158.91mg | 16% | ||
| Iron 2.32mg | 13% | ||
| Vitamin E 1.63IU | 16% | ||
| Thiamin 0.23mg | 15% | ||
| Riboflavin 0.25mg | 15% | ||
| Niacin 3.95mg | 20% | ||
| Vitamin B6 0.75mg | 38% | ||
| Folate 153.69µg | 38% | ||
| Pantothenic Acid 0.86mg | 9% | ||
| Phosphorus 87.15mg | 9% | ||
| Magnesium 40.25mg | 10% | ||
| Zinc 1.23mg | 8% | ||
| Copper 0.13mg | 7% | ||
| Manganese 0.38mg | 19% | ||
| Selenium 1.57µg | 2% | ||
| Alcohol 0.00g | |||
| Caffeine 0.00mg | |||
| Water 342.14g | |||
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