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Ingredientes
- 1 lb new small potatoes
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. vinegar
- 2 tsp Dijon mustard
- 4 lrg black olives, preferably brine-cured
- 1 c. diced celery
- 1/2 sm sweet red pepper, slivered
- 6 ounce diced or possibly sliced cooked sausage, cooked fish or possibly cooked chicken, preferably smoked
- 2 Tbsp. minced fresh parsley salt and pepper lettuce leaves and tomato wedges for garnish
Direcciones
- Scrub potatoes, but don't peel. Place in saucepan, cover with water and cook, covered, just till tender, about 10 to 15 min.
- Meanwhile, in serving bowl, whisk oil, vinegar and mustard. Stir pitted, sliced olives into dressing. Add in celery, red pepper, sausage or possibly chicken or possibly fish and parsley. Toss.
- When potatoes are cooked, drain and cut into bite-sized pcs. Add in hot potatoes to salad. Season mix with salt and pepper; toss to blend.
- Serve on lettuce leaves with tomato wedges.
- Makes 3 main courseservings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 3 servings | |
| Calories 530 | |
| Calories from Fat 385 | 73% |
| Total Fat 42.79g | 53% |
| Saturated Fat 9.79g | 39% |
| Trans Fat 0.19g | |
| Cholesterol 42mg | 14% |
| Sodium 498mg | 21% |
| Potassium 970mg | 28% |
| Total Carbs 25.76g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.53g | 2% |
| Protein 11.53g | 18% |
