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Italian Potato Salad With Wild Fennel, Capers And Olives
JULS' KITCHEN8Ingredients
40Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 500 grams baby potatoes
- 1 bunch fennel (wild)
- 2 Tbsp. olives (Taggiasche, or kalamata olives)
- 1 Tbsp. capers (salted, rinsed)
- 4 Tbsp. extra virgin olive oil
- 1 Tbsp. apple cider vinegar
- salt
- freshly ground black pepper
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium300mg13% |
| Potassium510mg15% |
| Protein3g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber3g12% |
| Sugars1g |
| Vitamin A2% |
| Vitamin C40% |
| Calcium2% |
| Iron10% |
* 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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