Utensils
Stovetop, Pot (small)
recipe
Step 1
In a pot of salted boiling water, cook the potatoes for 20 minutes. Cook whole if they're small, or in quarters if they're bigger.
Step 2
Drain the potatoes when tender. Cut them in half or quarters depending on their size & add them to a large bowl.
Step 3
Cut the tomatoes in halves & add them to the bowl.
Step 4
Add the capers, olives and anchovies to the bowl.* *Check out our tips for this step
Step 5
Add a drizzle of olive oil, vinegar & pepper. Mix well & enjoy !
To reduce the saltiness of the anchovies, rince them under cold water.
- Victoire, Head of Food
Nutrition facts
Average estimated amount for one serving
| Energy | 278 cal. |
| Fat | 13 g |
| Carbohydrates | 34 g |
| Protein | 11 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Italian potato salad" contains 278 Energy, 13 g of Fat, 34 g of Carbohydrates, 11 g of Protein, 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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