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.
"To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."
-Oscar Wilde, Playwright
I love purple potatoes. They don't taste a whole lot different than other waxy potatoes -- maybe they’re a little sweeter. They do make a great addition to the plate, however, with the bright purple flesh against the pink of salmon or shrimp. A great dish to take to a potluck...
Servings: 4 | Serving size: about 1 cup
Cooking Time: 60 Minutes
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 olive oil|
|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.
Serving size: 1 cup
|Calories 150||Calories from Fat 61|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 3g||11%|
|Vitamin A 2%||Vitamin C 38%|
|Calcium 2%||Iron 5%|
|Vitamin K 12 mcg||Potassium 529 mg|
|Magnesium 28 mg|