Guest guest Posted October 28, 2003 Report Share Posted October 28, 2003 Herbed Potato Salad (Serves 6) Potato salad is always welcome picnic offering. This one invigorates the palate with fresh herbs. 4 medium red-skinned potatoes, scrubbed, cooked, cooled, and diced 2 medium celery stalks, finely chopped 1 cup steamed fresh or thawed frozen green peas 1/2 cup minced green bell pepper 1/3 cup chopped black olives 2 Tablespoons chopped fresh parsley, or more to taste 2 Tablespoons minced fresh dill, or more to taste 1 to 2 scallions, minced 2 Tablespoons toasted sunflower seeds 1/2 cup natural, lowfat vinaigrette dressing Salt and freshly ground pepper to taste Combine all the ingredients in a mixing bowl and toss together thoroughly. Cover and refrigerate until needed. Pack into a tightly lidded plastic container to transport. Total calories per serving: 295 Fat: 3 grams Carbohydrates: 27 grams Protein: 5 grams Sodium: 368 milligrams Fiber: 6 grams Vegetarian Journal, VolumeXXi, No. 2, " Picnic Pleasures, " by Nava Atlas Quote Link to comment Share on other sites More sharing options...
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