Potato Salad &Amp; Mustard Dressing

1. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain. Allow to cool slightly. Cut in half and place in a large bowl.

2. Add beets, dijonnaise and onion to warm potatoes. Season with salt and pepper. Toss gently to combine. Sprinkle with dill. Serve.

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Nutrient	Quantity
Total fats	7.3282 g
Protein	8.0539 g
Carbohydrates	27.8057 g
Energy	153.72 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0756 g
Water	3.8808 g
Calcium, Ca	764.064 mg
Fiber, total dietary	10.6344 g
Niacin	1.4147 mg
Vitamin A, RAE	1.512 g
Arginine	0.6366 g
Riboflavin	0.1431 mg
Sodium, Na	10.08 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0252 g
Total lipid (fat)	7.3282 g
Manganese, Mn	0.9238 mg
Fatty acids, total saturated 16:0	0.2923 g
Fatty acids, total saturated 18:0	0.0504 g
Vitamin B-6	0.126 mg
Selenium, Se	6.0984 g
Ash	3.3365 g
Fatty acids, total saturated 18:1 undifferentiated	4.7174 g
Phenylalanine	0.3377 g
Copper, Cu	0.3931 mg
Thiamin	0.2107 mg
Methionine	0.0721 g
Iron, Fe	8.2303 mg
Carbohydrate, by difference	27.8057 g
Phosphorus, P	139.608 mg
Folate, total	5.04 g
Valine	0.5645 g
Fatty acids, total saturated 18:2 undifferentiated	0.4838 g
Fatty acids, total saturated 14:0	0.005 g
Zinc, Zn	2.6208 mg
Isoleucine	0.3866 g
Fatty acids, total saturated 12:0	0.005 g
Fatty acids, total polyunsaturated	0.509 g
Leucine	0.4662 g
Vitamin A, IU	26.712 IU
Folate, DFE	5.04 g
Vitamin C, total ascorbic acid	10.584 mg
Phytosterols	62.496 mg
Fatty acids, total saturated	0.3679 g
Histidine	0.1613 g
Fatty acids, total monounsaturated	4.7426 g
Threonine	0.2898 g
Folate, food	5.04 g
Magnesium, Mg	129.024 mg
Lysine	0.5232 g
Potassium, K	597.744 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Potato	1.5 halved	0	0	0
dill	0.5 cup	153.72	27.8057	7.3282
red onion	1	0	0	0
baby beet	425 halved	0	0	0
maille dijonnaise mustard	0.66 cup	0	0	0