Potato Salad With Dill Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads*, Side dishes, Starches* | 8 | Servings | ||
INGREDIENTS
| 5 | Unpeeled round red potatoes | |
| about 1-1/2# | ||
| 1/2 | c | Thinly sliced purple onion |
| separated into rings | ||
| 1/2 | c | Chopped celery |
| 1/3 | c | White wine vinegar |
| 2 | T | Minced fresh dillweed |
| 1 1/2 | T | Olive oil |
| 1 | T | Water |
| 1/4 | t | Salt |
| 2 | Cloves garlic, minced |
INSTRUCTIONS
Place potatoes in a saucepan. Cover with water; bring to a bol. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; let cool. Cut potatoes into 1/4-inch slices. Combine with onion and celery in a large bowl. Combine vinegar, dill, olive oil, water, salt, and garlic in a small bowl; stir with a wire whisk until blended. Add to potato mixture, tossing gently to coat. Cover and chill. Yield: 8 srvings (about 92 cal per 3/4-cup serving). Prot 2.1 / Fat 2.7 / Carb 15.3 / Chol 0 / Iron 1.3 / Sod 88 / Calcium 22 Recipe By : Cooking Light Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 08:54:29 +0100 From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
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Nutrition (calculated from recipe ingredients)
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Calories: 28
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 80.6mg
Potassium: 58.2mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g