A new potato salad
A vegetarian delight
16 small potatoes, new
2 tablespoon oil, olive
1/4 cup scallions (green onions)
1/4 teaspoon pepper, black
1 teaspoon dill weed, dried
1. Thoroughly clean potatoes with vegetable brush and water.
2. Boil potatoes for 20 minutes or until tender.
3. Drain and cool potatoes for 20 minutes.
4. Cut potatoes into fourths and mix with olive oil, onions, and spices.
5. Refrigerate and serve.
Nutritional Info (Per serving):
Calories: 187, Saturated Fat: 1g, Sodium: 12mg, Dietary Fiber: 3g, Total Fat: 6g, Carbs: 32g, Cholesterol: 0mg, Protein: 3g
Carb Choices: 2
Source: The National Heart, Lung and Blood Institute (NHLBI).
More by this Author
A recipe that is especially appealing to vegetarians, is presented in one delicious sandwich. It includes more than six different vegetables, condiments, and detailed preparation instructions.
I was delighted to find a creamy recipe that did not include cream as I had little tolerance for dairy products. Before I adapted a vegetarian lifestyle six years ago, I had the pleasure of reading a book titled Fit for...
No comments yet.