Dill and Green Olive Potato Salad


Food.com
25 mins (prep 15, cooking 10)
9 ingredients
8 servings
Posted for Zaar World Tour 2005. Allegedly a "favorite company dish" and based on the way this tasted I would agree! The olive and dill combination with a hint of garlic was key. It's also not overly laden with mayonnaise (you might want to add more, if desired), but the original recipe calls for 1/4 cup soy mayonnaise. I used a light mayonnaise. If you are put off by the taste of raw onion, either use less or soak chopped onion in water for an hour or so. From The Jewish Vegetarian Year Cookbook.

Categories:  salad , beginner-cook , 3-steps-or-less , kosher , time-to-make , vegan , european , <-30-mins , easy , inexpensive , potato , vegetarian , vegetable , jewish-(ashkenazi) ,
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Ingredients

Nutrition

Serving Size (8.64 g)
Servings 8
Amount per Serving
Calories 50.87 Calories from Fat 51.75
% Daily Value *
Total Fat 5.75g 70.8%
Saturated Fat 0.8g 31.89%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 35.93mg 11.98%
Total Carbohydrate 0.02g 0.06%
Dietary Fiber 0.0 g 0.0%
Sugars 0.02 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.52mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
medium potatoes, fresh dill
 

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