Marinated New Potato Salad Recipe

Summary

Health IndexHealthyCourse
MethodVegetarian
Main Ingredient

Ingredients

 Small red potatoes2 Pound, cut into eighths
 Chopped celery1⁄2 Cup (8 tbs)
 Sliced green onions1⁄2 Cup (8 tbs)
 Chopped red bell pepper1⁄3 Cup (5.33 tbs)
 Chopped fresh parsley1 1⁄2 Tablespoon
 White wine vinegar6 Tablespoon
 Dijon mustard1 Tablespoon
 Sugar2 Teaspoon
 Olive oil2 Teaspoon
 Salt1⁄2 Teaspoon
 Coarsely ground black pepper1⁄4 Teaspoon
 Garlic1 Clove (5 gm), minced
 Bottled minced garlic1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 948 Calories from Fat 109

% Daily Value*

Total Fat 12 g18.9%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1045.4 mg43.6%

Total Carbohydrates 194 g64.7%

Dietary Fiber 20 g79.9%

Sugars 21.9 g

Protein 24 g48.9%

Vitamin A 150.9% Vitamin C 525.7%

Calcium 27.5% Iron 60.9%

*Based on a 2000 Calorie diet

Directions

1. Place potatoes in a large saucepan, cover with water, and bring to a boil. Reduce heat, and simmer 13 minutes or just until tender, drain.
2. Rinse under cold water, drain well. Place in a large bowl, cover and chill 30 minutes.
3. Add celery and next 3 ingredients, toss well. Combine vinegar and next 6 ingredients in a small bowl,- stir well with a whisk. Pour over potato salad, toss gently. Cover and chill at least 1 hour.
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