Photo: Anna Pelzer
Potato Salad with Rosemary & Capers Dressing
10 ingredients
6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
330
Calories
7g
Protein
14g
Fat
49g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 lbs. red-skinned potatoes, cut into 1/4-inch rounds
- Dressing:
- 6 tbsp extra-virgin olive oil
- 4 tbsp fresh lemon juice
- 2 tbsp capers
- 2 tbsp minced fresh rosemary
- 1 clove garlic, minced
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 2 medium tomatoes, cut into 1/2-inch pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes