Courtesy of Richard's Foodporium Headquarters
http://www.richardsfoodporium.com

Mediterranean Potato Salad

Diet Type: Low Fat

Cooking Time: 30 minutes - one hour

Ingredients:

  1 1/2 lbs. new potatoes, quartered
  3/4 cup boiling vegetable or chicken broth (salt-free)
  1/2 cup Sun Dried Tomatoes (not in oil)
  1 tablespoon extra virgin olive oil
  1 tablespoon wine vinegar (white or red)
  1/2 teaspoon dried basil
  1/4 teaspoon black pepper
  1 clove garlic, minced
  1/2 cup sliced scallions
  1/2 cup diced celery
 
Directions:

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.

Servings: 6

Author: Polly Pitchford, Full Spectrum Health™

 
Nutrition Facts

Serving Size: 1
Servings per Recipe: 6
Amount Per Serving 
Calories 202
Calories from Fat 23
 % Daily Value*
Total Fat 3g4%
  Saturated Fat 0g2%
  Mono Fat 2g 
Sodium 118mg5%
Total Carbs 42g14%
  Dietary Fiber 5g19%
Protein 4g 
Iron18%
Calcium3%
Vitamin B-630%
Vitamin C26%
Vitamin E2%
Vitamin A1%
Selenium3%
Manganese25%
Copper25%
Zinc4%
Pantothenic acid10%
Niacin15%
Riboflavin6%
Thiamin13%
Folate7%
Potassium24%
Phosphorus11%
Magnesium14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.