This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
Servings: 8 | Serving size: 1/2 cup
Cooking Time: 45 Minutes
This recipe can be multiplied by 2.
This recipe keeps well for about 3 days.
|1 1/2 lbs||small red potatoes|
|2 Tbsp||red wine vinegar|
|1 Tbsp||extra virgin olive oil|
|fresh ground black pepper|
|1/3 large||red onion|
|2 Tbsp||fresh dill|
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.
Serving size: about 1/2 cup
|Calories 111||Calories from Fat 22|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 2g||9%|
|Vitamin A 5%||Vitamin C 43%|
|Calcium 2%||Iron 6%|
|Vitamin K 5 mcg||Potassium 571 mg|
|Magnesium 29 mg|