I have my friend Jennifer T. to thank for this. She was getting rid of a bunch of food magazines (porn as far as I’m concerned), and I was happy to have them. I can’t tell you which magazine this came from though. Nothing left on the bottom of the clipping to tell me. So let’s just say it could’ve been Gourmet, Food Network, Taste of Home, or Rachael Ray. Continue reading…
These days my husband and I are trying to watch what we eat. Some of us more than others. By which I mean that I am really bad about staying away from stuff I like. Like massive quantities of cheese and mayonnaise. But, in the interest of keeping the both of us around on Earth longer, I went looking for a potato salad recipe that didn’t have any mayo in it. And TA DA! I found this on MyRecipes.com
Ordinarily, I leave recipes alone until I’ve made them once. However, this one looked like it needed a little extra crunch. So I added red bell pepper and radish slices. And some fresh dill I have running rampant in my garden. Maybe next time I’ll add a bit of celery too.
Yield: Makes 6 servings, Total: 50 Minutes
2 pounds red potatoes, cut into eighths
1/4 cup olive oil
3 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
3 green onions, thinly sliced
2 tablespoons chopped fresh parsley
1. Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes.
2. Whisk together olive oil and next 4 ingredients in a large bowl. Add warm potatoes, green onions, and parsley; toss to coat. Serve at room temperature or chilled.
Amount per serving
Calories: 196 Fat: 9.7g Saturated fat: 1.4g Monounsaturated fat: 7.2g Polyunsaturated fat: 0.9g Protein: 3.1g Carbohydrate: 25.4g Fiber: 2.9g Cholesterol: 0.0mg Iron: 1.3mg Sodium: 302mg Calcium: 24mg