Potato salad with egg, made with Italian dressing: Calories, Macros, 22 Vitamins & 11 Minerals (USDA Per 100g)
A zesty and refreshing potato salad, featuring tender potatoes, hard-boiled eggs, and a vibrant Italian dressing for a unique twist. --- RECIPE --- Servings: 6-8 Prep Time: 20 minutes Ingredients: - 2 lbs Russet or Yukon Gold potatoes, peeled and diced - 4 hard-boiled eggs, chopped - 1 cup Italian dressing - 1/4 cup finely chopped celery - 1/4 cup finely chopped red onion - 1 tsp salt - 1/2 tsp black pepper - Fresh parsley for garnish (optional) Instructions: 1. Place diced potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10-15 minutes until fork-tender. Drain well and let cool slightly. 2. In a large bowl, whisk together Italian dressing, celery, red onion, salt, and pepper. 3. Gently fold in the cooled potatoes and chopped hard-boiled eggs. 4. Cover and refrigerate for at least 1 hour to allow flavors to meld. Garnish with fresh parsley before serving.
Per 100g reference serving, Potato salad with egg, made with Italian dressing provides 114 kcal of energy, 2.8g protein (10% of calories), 15.8g total carbohydrates (55% of calories, including 1.3g dietary fiber and 2.41g sugars), and 4.42g total fat (35% of calories).
Vitamins Profile in Potato salad with egg, made with Italian dressing (Per 100g)
Track how Potato salad with egg, made with Italian dressing contributes to your daily fat-soluble (Vitamins A, D, E, K), water-soluble B-complex, Vitamin C, Choline, and carotenoid antioxidant targets in Wise Eating: AI Food Tracker.
| Vitamin / Bioactive | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Vitamin C (Ascorbic Acid) | 5.3 mg | 5.9% DV |
| Vitamin D (D2 + D3) | 0.3 µg | 1.5% DV |
| Vitamin B12 (Cobalamin) | 0.14 µg | 5.8% DV |
| Vitamin A (RAE) | 19 µg | 2.1% DV |
| Vitamin E (Alpha-Tocopherol) | 0.46 mg | 3.1% DV |
| Vitamin K (Phylloquinone) | 10.6 µg | 8.8% DV |
| Vitamin B1 (Thiamin) | 0.079 mg | 6.6% DV |
| Vitamin B2 (Riboflavin) | 0.078 mg | 6% DV |
| Vitamin B3 (Niacin) | 0.935 mg | 5.8% DV |
| Vitamin B6 (Pyridoxine) | 0.211 mg | 12.4% DV |
| Total Folate (Vitamin B9) | 13 µg | 3.2% DV |
| Folate (Dietary Folate Equivalents) | 13 µg | 3.2% DV |
| Natural Food Folate | 13 µg | 3.2% DV |
| Choline | 45.7 mg | 8.3% DV |
| Preformed Retinol | 18 µg | 2% DV |
| Beta-Carotene | 14 µg | 0.4% DV |
| Beta-Cryptoxanthin | 2 µg | 0.3% DV |
| Lutein + Zeaxanthin | 59 µg | 0.6% DV |
| Lycopene | 2 µg | 0% DV |
Minerals & Electrolytes in Potato salad with egg, made with Italian dressing (Per 100g)
Electrolyte ratios (potassium-to-sodium, calcium-to-magnesium) and trace minerals (iron, zinc, selenium, copper, manganese) determine cellular hydration, oxygen transport, and thyroid function.
| Mineral / Electrolyte | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Iron (Fe) | 0.4 mg | 2.2% DV |
| Calcium (Ca) | 15 mg | 1.2% DV |
| Magnesium (Mg) | 16 mg | 3.8% DV |
| Potassium (K) | 263 mg | 5.6% DV |
| Zinc (Zn) | 0.33 mg | 3% DV |
| Selenium (Se) | 4.3 µg | 7.8% DV |
| Phosphorus (P) | 52 mg | 4.2% DV |
| Copper (Cu) | 0.119 mg | 13.2% DV |
| Sodium (Na) | 212 mg | 9.2% DV |
Fatty Acids, Omega-3s & Sterols (Per 100g)
| Lipid / Fatty Acid | Amount per 100g | % Reference Target |
|---|---|---|
| Omega-3 DHA (Docosahexaenoic Acid) | 0.005 g | 1% DV |
| Omega-3 EPA (Eicosapentaenoic Acid) | 0.001 g | 0.2% DV |
| Omega-3 ALA (Alpha-Linolenic Acid) | 0.226 g | 14.1% DV |
| Linoleic Acid (Omega-6 PUFA) | 1.5 g | 10.7% DV |
| Monounsaturated Fat (MUFA) | 1.31 g | 4.4% DV |
| Polyunsaturated Fat (PUFA) | 1.75 g | 8.8% DV |
| Saturated Fat (SFA) | 0.846 g | 4.2% DV |
| Dietary Cholesterol | 46 mg | 15.3% DV |
Essential Amino Acids & BCAAs (Per 100g)
| Amino Acid | Amount per 100g | % Daily Reference |
|---|---|---|
| Trace / Not significant per 100g serving | ||
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Frequently Asked Questions
100 grams of Potato salad with egg, made with Italian dressing contains 114 calories (kcal), 2.8g of protein, 15.8g of carbohydrates (1.3g fiber, 2.41g total sugars), and 4.42g of total fat according to the USDA Standard Reference dataset in Wise Eating.
Potato salad with egg, made with Italian dressing has an estimated food pH of 4.5 and a Potential Renal Acid Load (PRAL) score of -2.84 mEq/100g, classifying it as Alkaline-Forming (Negative PRAL).
Allergen tags for Potato salad with egg, made with Italian dressing: Eggs. In Wise Eating's WHO-aligned pediatric feeding database, the minimum age guideline is 8+ months with age-appropriate preparation.
Download Wise Eating: AI Food Tracker (App Store ID 6751406823) to log Potato salad with egg, made with Italian dressing by voice, barcode, photo, or search, and automatically calculate your daily 22 vitamins, 11 minerals, amino acids, and omega-3 fatty acids.