4 Serves
30 Mins
Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce heat to medium and simmer until fork-tender, about 10 to 12 minutes.
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Vitamin E
5 mg / 15 mgVitamin K
31 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
113 µg / 400 µgCalcium
145 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
1360 mg / 4,700 mgSodium
293 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Drain the potatoes using a colander and allow them to cool for at least 10 minutes.
In a blender, combine the olive oil, almond milk, nutritional yeast, seasoning, and salt and pepper. Pulse until the dressing is smooth, adding more liquid if needed to reach your desired consistency.
In a large bowl, combine the cooled potatoes, peas, fresh basil leaves, and olives. Pour the prepared dressing over the mixture and toss gently to coat.
59
g7
g30
g
