New Potato Salad

1. Cook potatoes in boiling water 20-25 minutes, just until tender.

2. Cool and slice thickly.

3. Place potaotes, onions, and parsley in the bottom of a salad bowl.

4. Top with with diced beets and chopped chives.

5. Mix together vinegar, oil, salt and pepper.

6. Pour over salad.

7. Cover and chill 2-3 hours before serving.

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Nutrient	Quantity
Total fats	84.1425 g
Protein	0.7135 g
Carbohydrates	3.0583 g
Energy	762.2012 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.2461 g
Water	58.1507 g
Aspartic acid	0.0668 g
Calcium, Ca	24.9432 mg
Lutein + zeaxanthin	445.4265 g
Fiber, total dietary	0.8863 g
Fatty acids, total saturated 22:0	0.0588 g
Carotene, beta	542.8065 g
Niacin	0.1684 mg
Vitamin A, RAE	45.2312 g
Fatty acids, total trans-polyenoic	1.4801 g
Arginine	0.0461 g
Riboflavin	0.0207 mg
Tocopherol, beta	0.9828 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	5.2417 g
Fatty acids, total saturated 20:1	0.3998 g
Glutamic acid	0.1192 g
Sodium, Na	7.735 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1127 g
Total lipid (fat)	84.1425 g
Manganese, Mn	0.1474 mg
Fructose	0.2593 g
Proline	0.0397 g
Fatty acids, total saturated 16:0	2.5282 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	38.11 g
Sucrose	0.1981 g
Choline, total	2.5698 mg
Sugars, total	1.0273 g
Serine	0.0258 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.9747 g
Vitamin B-6	0.0408 mg
Selenium, Se	0.1898 g
Ash	0.3737 g
Fatty acids, total saturated 18:1 undifferentiated	30.4972 g
Pantothenic acid	0.0824 mg
Phenylalanine	0.0249 g
Fatty acids, total polyunsaturated 22:1 c	0.1184 g
Copper, Cu	0.0391 mg
Betaine	0.0712 mg
Thiamin	0.021 mg
Methionine	0.0064 g
Iron, Fe	0.7991 mg
Carbohydrate, by difference	3.0583 g
Phosphorus, P	16.9805 mg
Folate, total	21.7497 g
Tocopherol, gamma	84.8172 mg
Fatty acids, total saturated 22:1 undifferentiated	0.1184 g
Lycopene	0.115 g
Alanine	0.0314 g
Valine	0.0291 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	38.6183 g
Glycine	0.0282 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.3954 g
Fatty acids, total saturated 14:0	0.0565 g
Zinc, Zn	0.1646 mg
Isoleucine	0.0222 g
Tocopherol, delta	25.9392 mg
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	44.8653 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.038 g
Tocotrienol, alpha	0.0129 mg
Fatty acids, total trans-polyenoic 18:3i	1.0021 g
Fatty acids, total polyunsaturated 18:2 i	0.478 g
Vitamin A, IU	904.9492 IU
Folate, DFE	21.7497 g
Tryptophan	0.0087 g
Vitamin C, total ascorbic acid	15.223 mg
Phytosterols	4.449 mg
Fatty acids, total polyunsaturated 16:1 c	0.1117 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	30.4671 g
Fatty acids, total saturated 20:0	0.3024 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0175 g
Vitamin K (phylloquinone)	138.4233 g
Fatty acids, total saturated	3.9244 g
Histidine	0.0117 g
Fatty acids, total monounsaturated	31.1283 g
Threonine	0.0226 g
Folate, food	21.7497 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	18.2572 mg
Fatty acids, total trans	1.4801 g
Magnesium, Mg	10.4952 mg
Lysine	0.0328 g
Potassium, K	108.3277 mg
Cystine	0.0027 g
Fluoride, F	0.4166 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Onion	2 tablespoons	8	1.868	0.02
Parsley	2 tablespoons	2.736	0.4811	0.06
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
new potato	2	0	0	0
chive	2 tablespoons	1.8	0.261	0.0438
beet	1 jar	0	0	0
wine vinegar	2 tablespoons	5.662	0.0805	0
salad oil	6 tablespoons	742.56	0	84