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Italian Potato Salad |
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Serves: 6 Print this RecipeServing size: 1/2 cup The warm, earthy taste of balsamic vinegar gives this salad its punch. Leave the skins on the red potatoes for a rustic look. 24 new red potatoes, 3-4 oz each, washed and skins left on 3 stalks celery, chopped 1 red bell pepper, minced 1/4 cup chopped scallion 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1/2 tablespoon red wine vinegar 1 teaspoon chopped fresh parsley Fresh ground pepper 1. Boil the potatoes for 20 minutes in a large pot of boiling water. Drain and let cool for 30 minutes. Cut potatoes into large chunks and toss the potatoes with the celery, red pepper, and scallions. 2. Combine all the dressing ingredients and pour over the potato salad. Serve at room temperature. EXCHANGES Starch 1 Vegetable 1 Fat 1/2 NUTRITION FACTS Calories 122(Calories from Fat 42) Total Fat 5 grams Saturated Fat 1 gram Cholesterol 0 milligrams Sodium 29 milligrams Total Carbohydrate 19 grams Dietary Fiber 3 grams Sugars 1 gram Protein 2 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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