Potato salad
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 180 kcal | 9% |
| Fat | 13.7 g | 20% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 12.7 g | 5% |
| of which sugars | 1.4 g | 2% |
| Fibre | 1.8 g | — |
| Protein | 1.5 g | 3% |
| Salt | 0.45 g | 7% |
Open Food Facts, ODbL, record updated 14 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Diced potatoes and onions in mayonnaise with parsley Ingredients 70% Potatoes, 27% Mayonnaise (Rapeseed Oil, Water, Pasteurised Egg, Sugar, Acidity Regulator: Acetic Acid; Salt, Stabilisers: Guar Gum, Xantham Gum; Mustard Powder, Acidity Regulator: Citric Acid; Preservative: Potassium Sorbate), 2.5% Onions, 0.5% Parsley.
- E202Potassium sorbatePreservative
- E260Acetic acidPreservative
- E330Citric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Potato salads”: 4.14 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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