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| Mediterranean Potato Salad |
Diet Type: Low Fat
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Cooking Time: 30 minutes - one hour
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Ingredients:
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1 1/2 lbs. new potatoes, quartered |
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3/4 cup boiling vegetable or chicken broth (salt-free) |
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1/2 cup Sun Dried Tomatoes (not in oil) |
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1 tablespoon extra virgin olive oil |
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1 tablespoon wine vinegar (white or red) |
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1/2 teaspoon dried basil |
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1/4 teaspoon black pepper |
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1 clove garlic, minced |
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1/2 cup sliced scallions |
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1/2 cup diced celery |
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Directions:
Cook potatoes in boiling water in a large saucepan for about 10 minutes, or until tender.
Meanwhile, place dried tomatoes in a small bowl and cover with hot broth and set aside.
Place olive oil, vinegar, basil, pepper and garlic in a blender or food processor.
When dried tomatoes are soft, add to blender along with soaking liquid. Blend or process on high speed until nearly smooth (small bits of tomato will remain).
Drain potatoes and transfer to a serving bowl and toss with the green onion, celery, and dressing.
Allow to stand 30 minutes. Stir before serving.
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Servings: 6
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Author: Polly Pitchford, Full Spectrum Health™
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 202
Calories from Fat 23
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% Daily Value*
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| | Total Fat 3g | 4% | | | Saturated Fat 0g | 2% | | | Mono Fat 2g | | | | Sodium 118mg | 5% | | | Total Carbs 42g | 14% | | | Dietary Fiber 5g | 19% | | | Protein 4g | | | | Iron | 18% | | | Calcium | 3% | | | Vitamin B-6 | 30% | | | Vitamin C | 26% | | | Vitamin E | 2% | | | Vitamin A | 1% | | | Selenium | 3% | | | Manganese | 25% | | | Copper | 25% | | | Zinc | 4% | | | Pantothenic acid | 10% | | | Niacin | 15% | | | Riboflavin | 6% | | | Thiamin | 13% | | | Folate | 7% | | | Potassium | 24% | | | Phosphorus | 11% | | | Magnesium | 14% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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