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Green Olive and Egg Potato Salad
VANILLA AND BEAN13Ingredients
45Minutes
250Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. yukon gold potatoes (or German Butterball, sliced into 1" cubes, skin on)
- 3/4 tsp. fine sea salt
- 5 eggs (Farm Fresh)
- 1 cup purple onion (medium dice, about one medium onion)
- 1 1/2 cups green bell pepper (medium dice, about one medium bell pepper)
- 3/4 cup celery (thinly sliced, about 4 celery stalks - chop the leaves and add them to the salad too if you have them!)
- 1/2 cup parsley (Curley, packed and chopped fine, reserve a few Tbs for garnish, optional)
- 3/4 cup olives (Green Peminto Stuffed, chopped + a few extra whole olives for garnish)
- 1/2 cup mayonnaise (I like veganaise or just mayo, adjust up or down to taste)
- 4 Tbsp. apple cider vinegar
- 3/4 tsp. sea salt
- 1/2 tsp Fresh Ground Pepper (Fresh)
- 1/2 tsp. paprika (Smoky, divided)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium890mg37% |
| Potassium800mg23% |
| Protein10g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C90% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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