Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 potatoes, peeled or scrubbed, cut into 1/4-inch cubes
- 1 tablespoon Dijon mustard
- 8 large green olives, sliced
- 2 pickled jalapeños, stemmed, seeded and coarsely chopped
- 12 radishes, trimmed and sliced thin
- 4 scallions, trimmed and minced
- 3/4 cup chopped cilantro leaves
- 2 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
Directions
Put the potatoes in a pot; add water to cover and bring to a boil.
Reduce heat to simmer until the potatoes are soft all the way through but not disintegrating, about 8 minutes.
Drain and set aside to cool and dry out a bit, 15 to 20 minutes.
Transfer the potatoes to a large bowl, add the mustard, and toss to coat.
Add remaining ingredients and gently mix. Serve right away at room temperature or serve chilled.