 |
|
 |
Party Potato Salad
By Laura Zapalowski, Cooking Light, June 2009
|
INGREDIENTS:
SALAD:
- 2 pounds small red potatoes
- 3/4 pound yellow squash, cut lengthwise into 1/2 inch slices
- Non-stick cooking spray
- 1/8 tsp freshly ground black pepper
DRESSING:
- 1/3 cup chopped fresh chives
- 3 TBSP chopped fresh parsley
- 2 TBSP chopped fresh basil
- 1 TBSP chopped fresh tarragon
- 1/4 tsp grated lemon rind
- 3 TBSP fresh lemon juice
- 2 TBSP water
- 2 TBSP extra-virgin olive oil
- 2 TBSP finely chopped cornichons
- 1/8 tsp freshly ground black pepper
DIRECTIONS:
- Heat oven to 325º.
- For salad, place potatoes in a large saucepan, cover with water, and bring to a boil. Reduce heat, and simmer for 18 minutes or until tender. Drain and cut potatoes into quarters. Then place in a large bowl and set aside.
- Lightly coat squash with cooking spray and pepper. Place squash on grill for 2 minutes on each side or until browned and tender. Remove from heat and add to potatoes.
- For dressing, combine chives and remaining ingredients in a small bowl and stir with a whisk. Pour dressing over potato mixture while tossing gently. Serve salad warm or chilled.
- For added color and a snappy taste, parboil some green beans for approx 4 minutes, shocking them in ice water to stop the cooking. Toss them in the salad when cool.
- Serves up to 6 people.
Nutritional Facts
170.5 calories (4 grams of protein, 41.2 grams of carbohydrates, 7.3 grams of fat, 5.5 grams of fiber).
Click Here to Return to the Newsletter
|
|
|
