RELATED RECIPES
Rustic Root Vegetable & Lentil Stew
Garlic Chicken and Vegetable Pot Pie
Potato Caper Salad
Add to Calendar
Add as Favorite
 
 
 
 
 
Friendly URLs: /potato-caper-salad
30 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 58.5% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 16.6% of RDA
• Carbs: 8.8% of RDA
• Fat (total lipid): 9.5% of RDA
• Fiber: 8.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 3.2% of RDA
• Sodium: 58.5% of RDA
• Sugar: 10.0% of RDA
• Vitamin A (IU): 43.6% of RDA
• Vitamin B6: 15.3% of RDA
• Vitamin C: 26.7% of RDA
• Iron: 0.9% of RDA
• Magnesium: 15.5% of RDA
• Manganese: 6.2% of RDA
• Niacin: 8.8% of RDA
• Potassium: 15.3% of RDA
• Zinc: 4.0% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
24.1
g
Calories
332
 
Fiber
2.46
g
Iron
0.175
mg
Protein
3.58
g
Sodium
789
mg
Sugars
3.13
g
Fat (total lipid)
5.78
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
4
whole
+
-
 
peeled and cubed into bite size cubes.
 
1
jar
+
-
 
drained and rinsed.
 
4
tbsp
+
-
 
 
2
cups
+
-
 
 
 
 
 
to taste.
 
 
 
 
to taste.
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
PREPARING THE POTATOES
1.
Peel and cube the potatoes.
2.
Bring a large pot of water to a boil and add the potatoes and a few pinches of salt.
3.
Boil the potatoes for ~15 minutes, or until tender when poked with a fork, but not too soft.
4.
Drain the potatoes and let cool.
PREPARING THE SALAD
5.
Add a small handful of baby arugula to a plate/bowl.
6.
Add a few spoonfuls of cooled potatoes on top of the arugula.
7.
Drizzle 1 tbsp of pesto over the potatoes/arugula.
8.
Sprinkle with salt/pepper to taste and sprinkle with capers.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 332
Protein 3.58 g
Carbohydrates 24.1 g
Iron 0.17 mg
Fiber 2.46 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2021 foodious LLC
We use cookies to improve your experience on this site. To find out more, read our privacy policy.  Okay