- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 555
- Total Fat
- 39 g
- Saturated Fat
- 13 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 21 g
- Cholesterol
- 72 mg
- Sodium
- 1193 mg
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 555
- Total Fat
- 39 g
- Saturated Fat
- 13 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 21 g
- Cholesterol
- 72 mg
- Sodium
- 1193 mg
Ingredients
Directions
- Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
- For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
- Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.
