Jessica's Potato Salad
Source: EatingWell.com, June 2020
To make ahead: Cook, cool, peel and dice potatoes (Step 1) and refrigerate for up to 1 day. Refrigerate potato salad, covered, for up to 3 days.
Serving Size: 3/4 cup
263.1 calories; protein 3.5g 7% DV; carbohydrates 23.1g 8% DV; exchange other carbs 1.5; dietary fiber 2.3g 9% DV; sugars 2g; fat 17.6g 27% DV; saturated fat 2.9g 15% DV; cholesterol 46.5mg 16% DV; vitamin a iu 147.1IU 3% DV; vitamin c 8.8mg 15% DV; folate 21.4mcg 5% DV; calcium 23mg 2% DV; iron 0.6mg 3% DV; magnesium 25mg 9% DV; potassium 412.5mg 12% DV; sodium 299mg 12% DV.