CL Olive and Sun-Dried Tomato Tapenade Potatoe Salad - 2 pts

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CL Olive and Sun-Dried Tomato Tapenade Potatoe Salad - 2 pts

2 pounds small red potatoes

2 tablespoons white wine vinegar

1/2 teaspoon kosher salt, divided

1/4 cup oil-packed sun-dried tomato halves, drained and minced

1 cup cherry tomatoes, halved

1/4 cup pitted kalamata olives, minced

2 tablespoons fresh basil, chopped

1 tablespoon extravirgin olive oil

1 1/2 teaspoons minced garlic

1/4 teaspoon freshly ground black pepper

 

 

 

 

 

Place potatoes in a large saucepan; cover with water. Bring to a boil.

Reduce heat, and simmer 15 minutes or until tender; drain. Cool

slightly; cut into 1 1/2-inch chunks. Place in a large bowl; toss with

vinegar and 1/4 teaspoon salt. Cool completely.

Combine tomatoes, olives, basil, oil, and garlic. Add olive mixture,

pepper, and remaining 1/4 teaspoon salt to potatoes; toss gently to

combine.

 

Yield: 6 servings (serving size: 1 cup)

 

NUTRITION PER SERVING

CALORIES 140(24% from fat); FAT 3.7g (sat 0.5g,mono 2.5g,poly 0.4g);

PROTEIN 4g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 225mg; FIBER 4.4g;

IRON 1.4mg; CARBOHYDRATE 22.3g

 

Source: Lia Huber, Cooking Light, MARCH 2005

Formatted by Chupa Babi in MC: 11.13.06

 

These zesty potatoes are a great alternative to traditional potato

salad. They are sure to be a hit at picnics or any potluck gathering.

Vinegar and salt are added to the potatoes while they are slightly

warm to heighten the flavor. The cook time for the potatoes will vary

according to size, so it might take as long as 30 minutes for them to

become tender. Start checking after 15 minutes to avoid overcooking.

 

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