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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and boil the unpeeled potatoes until just tender (about 20 minutes). Drain and cool them completely. Cut into 1/2 inch dice. Place in a large serving bowl and set aside. | 2. In a small bowl, combine the mustards and olive oil. Add the red wine vinegar, minced red onion, diced bell peppers, chopped parsley, and salt and pepper to taste. Mix to blend. | 3. Pour the mustard mixture over the sliced potatoes and toss to coat. Serve or keep covered in the refrigerator. Return to room temperature before serving. | 4. TIP: It is best to not let the potatoes cool completely before adding remaining ingredients. Add ingredients to the potato salad while potatoes are still slightly hot/warm to help flavors penetrate more deeply. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	1 1/2	lb		476.2726	108.1819	12.8594	0.9525
red onion	1/2		minced	22.0	5.1370000000000005	0.605	0.055
green bell pepper	1/2		diced	-	-	-	-
red bell pepper	1/2		diced	-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
grain mustard	1	tablespoon	coarse	-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
red wine vinegar	2 -3	tablespoons		0.0	0.0	0.0	0.0
italian parsley	1/2	cup	chopped	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.