Italian Potato Salad |
Course : Potato Salads
Serves: 6 |
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Ingredients:
24 small new red potatoes -- 3 to 4 oz each, washed with skins left on |
3 stalks celery -- chopped |
1 medium red bell pepper -- minced |
1/4 cup chopped scallions -- (or young green onions) |
2 tablespoons olive oil |
1 tablespoon balsamic vinegar |
1/2 tablespoon red vinegar |
1 teaspoon fresh parsley -- chopped |
1 teaspoon Fresh ground pepper to taste |
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Preparation / Directions:
Boil the potatoes for 20 minutes in a large pot of boiling water. Drain and let cool for 30 minutes. Cut colled potatoes into large chunks and toss them with the celery, red pepper and scallions. Combine all the dressing ingredients and pour over the potato salad. Serve at room temperature.
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Nutritional Information:
122 cal; 5g fat; 19g carb; 2g protein; 0mg cholesterol; 29 mg sodium |
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