4 Serves
104 Mins
Boil the potatoes in a large pot of salted water until tender, then drain and allow them to cool completely.
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ItalianVitamin K
19 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
50 µg / 400 µgCalcium
79 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
130 mg / 1,250 mgPotassium
1086 mg / 4,700 mgSodium
2475 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
9 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Wash the tomatoes, cucumber, and onion thoroughly, then chop them into bite-sized pieces using a chef's knife on a cutting board.
In a small bowl, whisk together the extra virgin olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the cooled potatoes and chopped vegetables in a large mixing bowl.
Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly before serving then add capers if desired.
2
g31
g3
g
Italian