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Mediterranean Potato Salad
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Authored By: Polly Pitchford, Full Spectrum Health™
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Because of the intense flavor of the dried tomato dressing, no salting is necessary.
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Diet Types: Low Fat, Low Sodium
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Ingredients:
1 1/2 lbs. new potatoes, quartered3/4 cup boiling vegetable or chicken broth (salt-free)1/2 cup Sun Dried Tomatoes (not in oil)1 tablespoon extra virgin olive oil1 tablespoon wine vinegar (white or red)1/2 teaspoon dried basil1/4 teaspoon black pepper1 clove garlic, minced1/2 cup sliced scallions1/2 cup diced celery
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Serves: 6
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| Cook potatoes in boiling water in a large saucepan for about 10 minutes, or until tender.
Meanwhile, place dried tomatoes in a small bowl and cover with hot broth and set aside.
Place olive oil, vinegar, basil, pepper and garlic in a blender or food processor.
When dried tomatoes are soft, add to blender along with soaking liquid. Blend or process on high speed until nearly smooth (small bits of tomato will remain).
Drain potatoes and transfer to a serving bowl and toss with the green onion, celery, and dressing.
Allow to stand 30 minutes. Stir before serving. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 202
Calories from Fat 23
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% Daily Value*
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| | Total Fat 3g | 4% | | | Saturated Fat 0g | 2% | | | Mono Fat 2g | | | | Sodium 118mg | 5% | | | Total Carbs 42g | 14% | | | Dietary Fiber 5g | 19% | | | Protein 4g | | | | Iron | 18% | | | Calcium | 3% | | | Vitamin B-6 | 30% | | | Vitamin C | 26% | | | Vitamin E | 2% | | | Vitamin A | 1% | | | Selenium | 3% | | | Manganese | 25% | | | Copper | 25% | | | Zinc | 4% | | | Pantothenic acid | 10% | | | Niacin | 15% | | | Riboflavin | 6% | | | Thiamin | 13% | | | Folate | 7% | | | Potassium | 24% | | | Phosphorus | 11% | | | Magnesium | 14% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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