Warm Potato Salad With Italian Dressing

1. Boil whole potatoes in salted water for 20 minutes or until tender.

2. Drain.

3. Rinse under cold water until just cool enough to handle.

4. Drain again.

5. Cut potatoes into 1.

6. 5 cm pieces and place in a salad bowl.

7. Add the remaining ingredients and pepper to taste to the potatoes.

8. Toss lightly and serve with a warm smile.

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Nutrient	Quantity
Total fats	13.1475 g
Protein	21.2764 g
Carbohydrates	153.844 g
Energy	769.0878 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8538 g
Water	801.3425 g
Aspartic acid	1.9623 g
Calcium, Ca	349.6094 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0037 g
Lutein + zeaxanthin	1120.59 g
Fiber, total dietary	26.227 g
Fatty acids, total saturated 22:0	0.0329 g
Carotene, beta	997.0417 g
Niacin	2.0211 mg
Vitamin A, RAE	81.816 g
Fatty acids, total trans-polyenoic	0.0274 g
Arginine	1.5643 g
Riboflavin	0.1932 mg
Tocopherol, beta	0.1278 mg
Fatty acids, total polyunsaturated 15:0	0.0055 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.8052 g
Fatty acids, total saturated 20:1	0.0621 g
Glutamic acid	4.3075 g
Sodium, Na	1733.5695 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0143 g
Total lipid (fat)	13.1475 g
Manganese, Mn	2.4194 mg
Fructose	9.2211 g
Proline	1.3806 g
Fatty acids, total saturated 16:0	1.1567 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.036 g
Sucrose	1.0408 g
Choline, total	98.8577 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0037 g
Fatty acids, total polyunsaturated 18:1 t	0.0037 g
Sugars, total	79.8473 g
Serine	0.9535 g
Fatty acids, total saturated 18:0	0.408 g
Fatty acids, total saturated 20:4 undifferentiated	0.0037 g
Vitamin B-6	2.8775 mg
Selenium, Se	12.5405 g
Ash	11.9855 g
Fatty acids, total saturated 18:1 undifferentiated	3.2341 g
Pantothenic acid	2.396 mg
Phenylalanine	0.6993 g
Fatty acids, total polyunsaturated 22:1 c	0.0018 g
Copper, Cu	0.767 mg
Thiamin	0.5182 mg
Methionine	0.2386 g
Iron, Fe	11.2345 mg
Carbohydrate, by difference	153.844 g
Phosphorus, P	512.9315 mg
Folate, total	306.3579 g
Tocopherol, gamma	8.5184 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0018 g
Alanine	0.9593 g
Valine	0.9437 g
Fatty acids, total saturated 18:2 undifferentiated	5.3848 g
Glycine	1.047 g
Glucose (dextrose)	6.4639 g
Fatty acids, total saturated 14:0	0.0106 g
Zinc, Zn	3.5129 mg
Isoleucine	0.8996 g
Tocopherol, delta	2.1546 mg
Fatty acids, total polyunsaturated	6.2444 g
Fatty acids, total polyunsaturated 17:1	0.0055 g
Leucine	1.2746 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0274 g
Vitamin A, IU	1654.4715 IU
Folate, DFE	306.3579 g
Tryptophan	0.2436 g
Vitamin C, total ascorbic acid	89.27 mg
Phytosterols	71.9913 mg
Fatty acids, total polyunsaturated 16:1 c	0.0128 g
Fatty acids, total polyunsaturated 18:1 c	3.064 g
Fatty acids, total saturated 20:0	0.0383 g
Tyrosine	0.6062 g
Vitamin K (phylloquinone)	340.8245 g
Fatty acids, total saturated	1.6821 g
Histidine	0.3702 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.031 g
Fatty acids, total monounsaturated	3.3178 g
Threonine	0.8291 g
Folate, food	306.3579 g
Fatty acids, total polyunsaturated 17:0	0.0091 g
Fatty acids, total polyunsaturated 24:0	0.0128 g
Vitamin E (alpha-tocopherol)	8.2776 mg
Fatty acids, total trans	0.031 g
Fatty acids, total trans-monoenoic	0.0037 g
Magnesium, Mg	184.8038 mg
Lysine	1.0673 g
Potassium, K	2941.5963 mg
Cystine	0.0137 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Parsley	5	6.84	1.2027	0.1501
Red bell pepper	1.5	0	0	0
Yellow bell pepper	1.5	0	0	0
black pepper	0	0	0	0
shallot	5	576	134.4	0.8
red potato	680	0	0	0
italian dressing	180 ml	186.2478	18.2413	12.1974