French Potato Salad (Light)

1. Cook potatoes. I like to microwave them since it is quick, but you can also boil them or use leftover baked potatoes.

2. Make dressing by mixing all of the ingredients together.

3. Cut potatoes into chunks, and pour dressing over them while they are still warm. Mix to combine, and serve.

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Nutrient	Quantity
Total fats	14.3247 g
Protein	0.432 g
Carbohydrates	1.2823 g
Energy	139.8362 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2999 g
Water	43.5029 g
Aspartic acid	0.0118 g
Calcium, Ca	31.4582 mg
Lutein + zeaxanthin	72.123 g
Fiber, total dietary	0.3491 g
Fatty acids, total saturated 22:0	0.0462 g
Carotene, beta	65.2675 g
Niacin	0.1073 mg
Vitamin A, RAE	6.7077 g
Fatty acids, total trans-polyenoic	0.0511 g
Arginine	0.0033 g
Riboflavin	0.0131 mg
Tocopherol, beta	0.0014 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.2801 g
Fatty acids, total saturated 20:1	0.1868 g
Glutamic acid	0.0112 g
Stigmasterol	0.42 mg
Sodium, Na	6.363 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0336 g
Total lipid (fat)	14.3247 g
Manganese, Mn	0.2194 mg
Fructose	0.0013 g
Proline	0.0108 g
Fatty acids, total saturated 16:0	0.626 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.6096 g
Sucrose	0.0001 g
Choline, total	0.5 mg
Fatty acids, total polyunsaturated 18:1 t	0.0042 g
Sugars, total	0.021 g
Serine	0.0041 g
Fatty acids, total saturated 10:0	0.0006 g
Fatty acids, total saturated 18:0	0.301 g
Vitamin B-6	0.0262 mg
Selenium, Se	0.1768 g
Ash	0.2942 g
Tocotrienol, delta	0.0014 mg
Fatty acids, total saturated 18:1 undifferentiated	8.8082 g
Pantothenic acid	0.013 mg
Phenylalanine	0.0044 g
Beta-sitosterol	57.82 mg
Copper, Cu	0.0318 mg
Betaine	0.0512 mg
Thiamin	0.0066 mg
Methionine	0.0011 g
Iron, Fe	0.9773 mg
Carbohydrate, by difference	1.2823 g
Phosphorus, P	12.5575 mg
Folate, total	3.7417 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0511 g
Tocopherol, gamma	3.8719 mg
Lycopene	0.115 g
Alanine	0.0059 g
Valine	0.0052 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.7058 g
Glycine	0.0043 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.0012 g
Zinc, Zn	0.1263 mg
Isoleucine	0.0036 g
Tocopherol, delta	0.1386 mg
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	4.0066 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.0084 g
Tocotrienol, alpha	0.0091 mg
Vitamin A, IU	134.1652 IU
Folate, DFE	3.7417 g
Tryptophan	0.0009 g
Vitamin C, total ascorbic acid	2.357 mg
Phytosterols	1.6775 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	8.6437 g
Fatty acids, total saturated 20:0	0.091 g
Fatty acids, total saturated 6:0	0.0001 g
Campesterol	33.74 mg
Tyrosine	0.0038 g
Vitamin K (phylloquinone)	31.4233 g
Fatty acids, total saturated	1.0739 g
Histidine	0.0017 g
Fatty acids, total monounsaturated	9.0286 g
Threonine	0.0029 g
Folate, food	3.7417 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	2.4705 mg
Fatty acids, total trans	0.0553 g
Fatty acids, total trans-monoenoic	0.0042 g
Magnesium, Mg	9.8782 mg
Lysine	0.0037 g
Potassium, K	64.1197 mg
Cystine	0.001 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
White wine	3 tablespoons	0	0	0
Potato	4	0	0	0
Parsley	1 teaspoon	0.45	0.0791	0.0099
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
tarragon	1 teaspoon	1.77	0.3013	0.0434
canola oil	1 tablespoon	123.76	0	14
red wine vinegar	3 tablespoons	8.493	0.1207	0
celery seed	0.5 teaspoon	3.92	0.4135	0.2527