Potato Salad
Reuben Van Hemert
MHIF Fall 2005 Education Intern
Ingredients:
2 pounds red bliss potatoes
2 medium tomatoes
1 medium red or sweet onion or 3 green onions
A pinch of dried mint or fresh chopped mint
A handful of fresh chopped Italian parsley
A pinch of sea salt to taste
Crushed black pepper to taste
4 Tbsp lemon vinaigrette
DIRECTIONS:
Wash the potatoes then place in a pot and cover with water, add salt. Bring ingredients to a boil and cook until the potatoes are tender, 15 to 25 minutes. When they are done cooking, run under cold water. If using larger potatoes, you will have to skin them. Slice each potato into halves or quarters.
Next add the sliced onion or chopped green onion, sliced tomatoes, and the remainder of the ingredients. Add salt and pepper as desired. Salad best when eaten fresh.
Nutritional Information: Calories: 79, Protein: 1g, Carbohydrates: 12g, Total fat: 3g, Saturated Fat: 0 g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 3 mg, Sodium: 71 mg
Serves 4
