Warm Potato Salad

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* Exported from MasterCook *

 

Warm Potato Salad

 

Recipe By : Cooking Light Magazine, September 2000, page 147

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Salads, Vegetable

Vegetables Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Yukon Gold or red potatoes -- (about 1 pound)

cut into 1/4 " thick slices

1/4 cup sliced onion

separated into rings

2 tablespoons quartered pitted kalamata olives

3 tablespoons red wine vinegar

1 tablespoon olive oil

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh

OR 1/4 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

 

1. Cook potatoes in boiling water 5 minutes or until tender, and drain

well. Combine potatoes, onion and olives in a bowl. Combine vinegar and

remaining ingredients, stirring well with a whisk. Pour over potato

mixture; toss gently. Serve warm.

 

Yield: 6 servings (serving size: 1/2 cup).

 

Deborah Madison's column: Inspired Vegetarian.

 

CALORIES 85 (30% from fat); FAT 2.8 g (sat 0.4g, mono 2g, poly 0.3g);

PROTEIN 1.8 g; CARB 13.7 g; FIBER 1.7 g; CHOL 0mg; IRON 1.3 mg; SODIUM 242

mg; CALC 18 mg

 

 

 

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