Mediterranean Potato Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Sun dried tomatoes1⁄3 Cup (5.33 tbs), firmly packed (Not Packed In Oil)
 Boiling water1 Cup (16 tbs)
 Potatoes1 1⁄2 Pound, cubed to make 5 cups
 Finely chopped scallions1 1⁄2 Cup (24 tbs)
 Ground cumin1⁄2 Teaspoon
 Olive oil1⁄4 Cup (4 tbs)
 Fresh lemon juice2 Tablespoon
 Ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size

Calories 284 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 214.6 mg8.9%

Total Carbohydrates 39 g13%

Dietary Fiber 5.9 g23.5%

Sugars 4.5 g

Protein 5 g10.3%

Vitamin A 12.3% Vitamin C 82.5%

Calcium 7.3% Iron 16%

*Based on a 2000 Calorie diet

Directions

In a small heatproof bowl, cover the sun-dried tomatoes with boiling water and set aside.
Cut the potatoes into 1/2-inch cubes.
As you do so, place them in a saucepan of salted water to prevent discoloration.
Then cover the pan and bring the water to a boil.
Lower the heat, and simmer until the potatoes are tender.
Place the scallions in a large serving bowl with the cumin, olive oil, and lemon juice.
Drain the sun-dried tomatoes and gendy squeeze them to remove excess moisture.
Finely chop the tomatoes and add them to the bowl.
When the potatoes are tender, drain them thoroughly and add them to the bowl.
Toss the salad, and add salt and pepper to taste.
Quantcast