Lemon Vinaigrette Potato Salad - 19g Carbs, 2g Fiber
From: Taste of Home April/May 2012, p30
I developed this recipe for a friend who needed a potato salad
that could withstand Fourth of July weather. The vinaigrette was
a safe and delicious alternative to traditional mayonnaise-based
potato salads. I've also substituted fresh thyme for the basil.
Any fresh herbs would be great! —Melanie Cloyd, Mullica Hill, New
Jersey
This recipe is: Diabetic Friendly
Prep: 25 min
Cook: 15 min
Servings: 12
3 lb red potatoes, cut into 1-inch cubes
1/2 cup olive oil
3 Tbsp lemon juice
2 Tbsp minced fresh basil
2 Tbsp minced fresh parsley
1 Tbsp red wine vinegar
1 tsp grated lemon peel
3/4 tsp salt
1/2 tsp pepper
1 small onion, finely chopped
Place potatoes in a large saucepan and cover with water. Bring to a
boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar,
lemon peel, salt and pepper.
Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.
Servings: 12
Serving Size: 3/4 cup
Nutrition per Serving:
165 Calories, 9g Fat, 1g Saturated Fat, 0 Cholesterol, 155mg Sodium,
19g Carbs, 2g Fiber, 2g Protein
Diabetic Exchanges: 2 fat, 1 starch
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