Photo: Anna Pelzer
Warm Potato Salad with Mustard and Herbs
8 ingredients
10 min + 10 min
4
openrecipes
How to make a warm potato salad that’s ready in 20 minutes! Made with olive oil and stone ground mustard, it’s rich and creamy (and vegan)!
Estimated Nutrition (whole recipe, rough)
417
Calories
6g
Protein
14g
Fat
71g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Agave | 1 tsp (7g) | 21 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 3 Large Yukon Gold Potatoes, Chopped Into 1-inch Cubes
- 4 Tablespoons Extra Virgin Olive Oil
- 2-½ Tablespoons Stone Ground Mustard
- 1 Tablespoon Organic Honey (or Agave)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ cups Green Onions (scallions), Chopped
- 3 Tablespoons Fresh Parsley, Chopped
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