Warm Potato Salad - Low Sodium Version

Servings = 6 | Serving size =about 1 1/2 cups

This recipe can be multiplied by 2, 3, 4, 5.

This recipe makes great leftovers. Reheat gently. This is good served as cold potato salad also.

4 quarts	water
2 lb	Yukon Gold or red potatoes (cut into 1 1/2 inch cubes)
3 Tbsp	olive oil
2 Tbsp	capers
2 Tbsp	caper juice
3	ribs celery (diced)
	fresh ground black pepper (to taste)
1 tsp	fresh thyme leaves

Place the water in a large stock pot over high heat.

Add the potatoes to the stock pot. Bring to boil and then reduce heat until the water is at a slow boil.

Cook the potatoes about 10 - 15 minutes until slightly soft in the middle. They should be firm when squeezed.

Remove from heat and drain water.

Add the olive oil, capers, caper juice, celery, pepper and thyme leaves. Toss well. Serve warm.

Nutrition Facts

Serving size: about 1 1/2 cups | Servings 6

Calories 181 | Calories from Fat 62

Amount Per Serving (% Daily Value)

Total Fat 7g (33%) | Saturated Fat 1g (5%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 216 mg (9 %)

Total Carbohydrates 29g (10%) | Sugars 2g

Dietary Fiber 4g (16%) | Protein 3g

Vitamin A 3% | Vitamin C 51 % | Calcium 3% | Iron 8%

Vitamin K 18 mcg  | Potassium  714 mg | Magnesium  39 mg