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Purple Potato Salad With Fiddlehead Ferns
PARSNIPS AND PASTRIES14Ingredients
30Minutes
230Calories
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Ingredients
US|METRIC
8 SERVINGS
- 7 Tbsp. olive oil
- 2 Tbsp. sherry vinegar
- 1 Tbsp. red wine vinegar
- 3 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 shallot (medium, finely diced)
- 1 cup fiddlehead ferns
- 2 lb. purple potatoes
- 2 stalks celery (finely diced)
- 1/2 cup chopped parsley
- 2 Tbsp. chives (chopped)
- 3 hard boiled eggs (quartered)
- salt
- pepper
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium135mg6% |
| Potassium590mg17% |
| Protein6g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium4% |
| 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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