Warm Potato Salad With Lemon And Chive Vinaigrette

1. Boil potatoes in pan with mint and salt.

2. About 20 minutes.

3. While potatoes are cooking crush garlic and add salt.

4. Gradually whisk in all the other dressing ingredients.

5. When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.

6. Pour on the vinaigrette dressing while the are still hot.

7. Toss in dressing till all potatoes are coated.

8. Finally scatter in the chopped chives and spring onions.

9. Serve warm.

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Nutrient	Quantity
Total fats	4.7385 g
Protein	180.1209 g
Carbohydrates	5.4618 g
Energy	826.6252 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1611 g
Water	775.2404 g
Aspartic acid	0.0329 g
Calcium, Ca	1084.4791 mg
Lutein + zeaxanthin	29.01 g
Fiber, total dietary	0.396 g
Carotene, beta	157.48 g
Niacin	10.0887 mg
Vitamin A, RAE	285.0806 g
Arginine	0.0332 g
Riboflavin	1.3793 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0055 g
Glutamic acid	0.0648 g
Sodium, Na	617.8347 mg
Fatty acids, total saturated 16:1 undifferentiated	0.136 g
Total lipid (fat)	4.7385 g
Manganese, Mn	0.0799 mg
Fructose	0.671 g
Proline	0.016 g
Fatty acids, total saturated 16:0	0.8321 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	0.2623 g
Choline, total	593.4537 mg
Sugars, total	1.6782 g
Serine	0.0146 g
Fatty acids, total saturated 10:0	0.0123 g
Fatty acids, total saturated 18:0	0.3202 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.1614 mg
Selenium, Se	152.8613 g
Ash	11.1131 g
Fatty acids, total saturated 18:1 undifferentiated	0.6703 g
Pantothenic acid	0.1172 mg
Phenylalanine	0.0118 g
Copper, Cu	2.2949 mg
Thiamin	1.1133 mg
Retinol	272.0006 g
Methionine	0.0045 g
Iron, Fe	12.8892 mg
Carbohydrate, by difference	5.4618 g
Phosphorus, P	1644.9537 mg
Folate, total	154.5903 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Alanine	0.0129 g
Cholesterol	453.3344 mg
Valine	0.0174 g
Fatty acids, total saturated 18:2 undifferentiated	0.3285 g
Glycine	0.0157 g
Glucose (dextrose)	0.6039 g
Fatty acids, total saturated 14:0	0.0213 g
Zinc, Zn	9.1656 mg
Isoleucine	0.0148 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	1.5776 g
Fatty acids, total saturated 14:1	0.0012 g
Leucine	0.0209 g
Vitamin A, IU	1171.7787 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	154.5903 g
Tryptophan	0.0042 g
Vitamin C, total ascorbic acid	28.029 mg
Phytosterols	0.54 mg
Fatty acids, total polyunsaturated 18:1 c	0.0024 g
Tyrosine	0.0081 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	13.7197 g
Fatty acids, total saturated	1.1874 g
Histidine	0.0068 g
Fatty acids, total monounsaturated	0.8076 g
Threonine	0.0124 g
Folate, food	154.5903 g
Cryptoxanthin, beta	2.44 g
Vitamin E (alpha-tocopherol)	4.6398 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	188.2637 mg
Lysine	0.018 g
Potassium, K	2177.9581 mg
Cystine	0.002 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Lemon juice	4 tablespoons	13.42	4.209	0.1464
Spring onion	6	0	0	0
Lemon zest	1	806.9352	0	4.5333
black pepper	0	0	0	0
mint	2 sprigs	0	0	0
new potato	2 lbs	806.9352	0	4.5333
chive	2 tablespoons	1.8	0.261	0.0438
grain mustard	1 teaspoon	806.9352	0	4.5333
virgin olive oil	4 tablespoons	806.9352	0	4.5333