Jalapeno Potato Salad

Preparation:  15 min. Cooking: 30 min. Total: 45 min.
Recipe photo
  • 2 Lb medium red potatoes
  • 2 jalapeno peppers , minced
  • 2 celery stalks , thinly sliced
  • 2 garlic cloves , minced
  • 3 tsp sugar
  • 3 tsp parsley , chopped
  • 1 tsp fresh mint , chopped
  • 3 Tbsp lemon juice
  • 3 tsp anchovy paste , to taste
  • 3 tsp olive oil
Cook potatoes in boiling water for 30 minutes or until tender, drain and cool. Peel (if desired) and cube potatoes. Stir together jalape~no peppers and remaining ingredients in a bowl. Season with salt and pepper to taste and stir until well blended. Pour over potatoes and gently toss to coat. Cover and chill.
Calories
170 Cal
Fat
2.5 g
Carbs
34 g
Protein
3.8 g
Fiber
3.1 g
Sugar
4.9 g
Cholesterol
0 mg
Sodium
30 mg


Nutrients

Fiber     3.1 g
Fat     2.5 g
Sugar     4.9 g
Carbs     34 g
Protein     3.8 g
Calories     170 Cal

Fats

Fat, Poly     0.3 g
Fat, Mono     1.7 g
Fat, Sat     0.4 g
Fat, Trans     0 g
Fat, Percent     13 %

Vitamins

Vitamin, K     21 mcg     18 %
Vitamin, A     180 IU     5.9 %
Vitamin, B12     0 mcg     0 %
Niacin     2.5 mg     16 %
Riboflavin     0.1 mg     6.7 %
Vitamin, C     27 mg     30 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.4 mg     23 %
Vitamin, E     0.5 mg     3.1 %
Panto, Acid     0.6 mg     11 %
Choline     31 mg     5.6 %
Thiamin     0.1 mg     10 %

Minerals

Calcium     23 mcg     2.3 %
Phosphorus     120 mg     17 %
Magnesium     46 mg     11 %
Copper     0.3 mcg     31 %
Fluoride     0 mcg     0.5 %
Zinc     0.7 mg     6 %
Cholesterol     0 mg     0.2 %
Sodium     30 mg     2 %
Selenium     1.5 mcg     2.8 %
Manganese     0.3 mg     4.4 %
Potassium     890 mg     19 %
Iron     1.2 mg     15 %