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Korean Potato Salad is a Korean side dish recipe that takes about 45 min from start to finish and serves 8. It calls for 10 ingredients across 9 steps, and is rated easy. A serving works out at around 333 kcal with roughly 3 g of protein. Filed under lacto ovo vegetarian, vegetarian, gluten-free and dairy-free.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 333kcal | 17% |
| Fat | 21g | 30% |
| Carbohydrate | 33g | 13% |
| of which sugars | 7g | 8% |
| Fibre | 3g | 10% |
| Protein | 3g | 6% |
| Sodium | 377mg | 16% |
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Allergen | Status |
|---|---|
| Eggs | Contains |
| Celery | Contains |
| Soya | May contain |
| Mustard | May contain |
| Sesame | May contain |
| Sulphites | May contain |
| Gluten | Free from |
| Crustaceans | Free from |
| Fish | Free from |
| Peanuts | Free from |
| Milk | Free from |
| Tree nuts | Free from |
| Lupin | Free from |
| Molluscs | Free from |
May contain means it depends on the brand you buy — check the label on the product itself.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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