4 Serves
30 Mins
Place the cubed potatoes into a large pot and cover with water. Add a pinch of salt, bring to a boil, then reduce heat and simmer until the potatoes are tender yet firm.
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Vitamin 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
100 µg / 400 µgCalcium
81 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
212 mg / 1,250 mgPotassium
1364 mg / 4,700 mgSodium
822 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
1 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 completely.
In a large mixing bowl, combine the mayonnaise, mustard, and spice blend to create the dressing.
Add the cooled potatoes and mixed vegetables to the bowl with the dressing and gently fold until evenly coated.
Cover the bowl and chill in the refrigerator before serving.
59
g7
g30
g
