Photo: Anna Pelzer
Red Potato and Tomato Salad
11 ingredients
10 min + 20 min
4
openrecipes
Baby red potato, cherry tomato, and green olive salad with lemon vinaigrette.
Estimated Nutrition (whole recipe, rough)
458
Calories
9g
Protein
15g
Fat
80g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 pound Baby Red Potatoes, Halved Or Quartered
- 1 Tablespoon Kosher Salt
- 1 cup Cherry Tomatoes, Halved
- 3 whole Scallions, Thinly Sliced
- ⅓ cups Pitted Green Olives, Thinly Sliced
- 2 Tablespoons Capers, Drained And Rinsed
- ¼ cups Chopped Flat Leaf Parsley
- 1 whole Lemon, Zested And Juiced
- ¼ cups Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes