Making Thyme for Health · by Sarah Rotavera
Spring Potato Salad
NUTRITION · PER SERVING45M COOK
CAL 8%·PRO 10%
CARBS 27G73% OF CAL
6G FIBER0G ADDED5G INTRINSIC16G OTHER5G TOTAL SUGAR
FAT 3G15% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spring vegetables including asparagus, peas, and radish tossed with roasted potatoes in a vinegar-dill dressing. Fresh and light, it showcases the season's produce with minimal fat.
sideamericansalad🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 24 ounces small round potatoes (halved)
- ½ pound asparagus (cut into 1-inch pieces)
- 8 ounces green peas
- ½ cup chopped leek (about 1 leek)
- 1 bunch radishes (thinly sliced)
- juice of 1 lemon
- 1 bunch fresh dill (finely chopped)
- 2 tablespoons white vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon extra virgin olive oil
At a glance
PER SERVING · TIME 45M
CAL 8%·PRO 10%
CARBS 27G73% OF CAL
6G FIBER0G ADDED5G INTRINSIC16G OTHER5G TOTAL SUGAR
FAT 3G15% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 90mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 735mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 90MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.