Purple Potato Salad

Servings = 4 | Serving size =about 1 cup

This recipe can be multiplied by 2, 3.

This recipe is better the second day and will keep to the third in the fridge.

1 lb	purple potatoes (fingerling are best)
	spray grapeseed oil
1/4 tsp	salt
	fresh ground black pepper
2 Tbsp	olive oil
4 tsp	balsamic vinegar
2 Tbsp	fresh dill
2 small	ribs celery with leaves

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot spray the pan lightly with oil. Add the potatoes and place the pan in the oven. Roast for about 20 - 25 minutes until the potatoes are just tender.

Remove and let cool.

Slice the potatoes about 1/2 inch thick. If using larger potatoes cut in half lengthwise first and then cut into half moon slices.

Place the sliced potatoes in a bowl with the salt, pepper, olive oil, balsamic vinegar, dill and diced celery.

Fold together and chill.

Nutrition Facts

Serving size: 1 cup | Servings 4

Calories 150 | Calories from Fat 61

Amount Per Serving (% Daily Value)

Total Fat 7g (11%) | Saturated Fat 1g (5%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 169 mg (7 %)

Total Carbohydrates 20g (7%) | Sugars 1g

Dietary Fiber 3g (11%) | Protein 2g

Vitamin A 2% | Vitamin C 38 % | Calcium 2% | Iron 5%

Vitamin K 12 mcg  | Potassium  529 mg | Magnesium  28 mg