Herbed Potato Salad
Vegetarian Times Issue: May 1, 2006 p.47
Pair this with grilled veggie burgers for a perfect summer barbeque.
Directions
- Preheat baking sheet in 425F oven. Cut four 20-inch sheets of foil.
- Place potatoes in large bowl with 2 Tbs. olive oil, toss to coat and season with salt and pepper. Spoon 1/4 of potatoes on one half of foil sheet. Fold foil over and crimp edges to seal. Repeat with remaining foil sheets and potatoes.
- Arrange packets in single layer on heated baking sheet. Bake 25 to 30 minutes, or until potatoes are tender. (Pierce packets with knife to test potatoes.) Let stand 5 minutes.
- Meanwhile, whisk vinegar, mayonnaise, sugar and remaining olive oil in bowl. Add onion, celery, warm potatoes, chives and parsley. Stir to combine, and serve.
ingredient list
Serves 4
- 2 lb. Yukon gold potatoes, cut into 1-inch cubes
- 2 Tbs. plus 1/4 cup olive oil
- 1/4 cup champagne vinegar
- 2 Tbs. reduced-fat mayonnaise
- 1 tsp. sugar
- 1/4 cup finely diced red onion
- 1/4 cup finely diced celery
- 2 Tbs. finely chopped chives
- 3 Tbs. finely chopped parsley
Nutritional Information
Per SERVING:
| Calories |
392 |
| Protein |
6g |
| Total fat |
15g |
| Saturated fat |
2g |
| Carbs |
44g |
| Cholesterol |
mg |
| Sodium |
377mg |
| Fiber |
3g |
| Sugars |
2g |
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