GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"My idea of heaven is a great big baked potato and someone to share it with." -Oprah Winfrey, Friendly baked potato eating genius
The refrigerator light goes on...
Compare the two potato salad recipes. This recipe using the olive oil is almost all monounsaturated fat where the Red Potato Salad using the mayonnaise does have some saturated fat. Both great recipes and both low in fat but the fats are different.
Potato Choices for Salads
For potato salads choosing a waxy potato like red potatoes or Yukon Golds will work best (see Potatoes). After cooking they are not as flakey and hold together better.
Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and drain into a colander and rinse with cold water.
Cut the potatoes into 1/2 to 1 inch pieces. Place in a large mixing bowl and add the shallots, vinegar, olive oil and salt. Gently fold the salad until well blended.
Add fresh ground pepper to taste while folding.
Chill well before serving.
When ready to serve, place the sliced onions over the top of the salad and sprinkle with dill.
Nutrition Facts
Serving size = about 1/2 cup
Servings = 6
Amount Per Serving
Calories 111
Calories from Fat 22
% Daily Value
Total Fat 2g
3%
Saturated Fat 0g
0%
Monounsaturated Fat 2g
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 107mg
4%
Total Carbohydrates 20g
7%
Dietary Fiber 2g
9%
Sugars 2g
Protein 2g
Vitamin A 5%
Vitamin C 43%
Calcium 2%
Iron 6%
Vitamin K 5 mcg
Potassium 571 mg
Magnesium 29 mg
Dr. Gourmet Healthy Recipes : Salad : Potato Vinaigrette Salad
