Potato Salad

Nutrition Facts

Serving Size 4 OZ

Calories 181

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 8.7g

13%

Sat. Fat 1.3g

- - -%

Trans Fat 0g

Cholesterol 6.7mg

- - -%

Sodium 558.4mg

24%

Amount/Serving

%DV*

Tot. Carb. 24.6g

Dietary Fiber 1.8g

Sugars 2.8g

Includes 0g Added Sugars

Protein 2g

Vitamin D - 0mcg - 0%

Calcium - 14.1mg - 1%

Iron - 0.4mg - 5%

Potassium - 342.1mg - 7%

INGREDIENTS: FRESH RED POTATOES, Potato Salad Dressing (MAYONNAISE (soybean oil, distilled vinegar, egg yolk, high fructose corn syrup, contains less than 2% of salt, water, mustard seed, calcium disodium edta (to protect flavor.) contains: egg), VINEGAR (apple cider vinegar (diluted with water to 5% acidity). ), KOSHER SALT (salt, yellow prussiate of soda), PEPPER SAUCE (vinegar, aged peppers (peppers, salt, vinegar), water, xanthan gum and benzoate of soda (to preserve freshness and flavor). manufactured on a line that produces products with a soy allergen.), DIJON MUSTARD (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, fruit pectin, sugar, spices.), SUGAR (sugar), BLACK PEPPER), FRESH CELERY, FRESH GREEN ONIONS, PICKLES (fresh cucumbers, water, salt, distilled vinegar, contains less than 2% of dried garlic calcium chloride, spice, sodium benzoate (to preserve flavor), mustard seed, dried red peppers, natural flavor, polysorbate 80, oleoresin turmeric. )

ALLERGENS: Eggs, Soybeans

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.