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Italian Potato Salad
Nutritional
Information
| Calories |
150 |
| %Calories from Fat |
7.8% |
| Total Fat |
1g |
| Sodium |
11mg |
| Total Carb |
3g |
| Protein |
4g |
| Cholesterol |
0mg |
| 4 Cups |
Potatoes, boiled and cubed |
| 1 Cup |
Red Onion, diced |
| ¼ Cup |
White Vinegar |
| ¼ Cup |
Water |
| 1 Tablespoon |
Minced Garlic |
| 1 Tablespoon |
Fresh Parsley |
| 1 Teaspoon |
Extra Virgin Olive Oil |
| 1 Pinch |
Fresh Basil |
| 1 Pinch |
Oregano |
| 1 Pinch |
Black Pepper |
Boil potatoes for 30 minutes or until fork can easily penetrate.
Strain, allow to cool and cube. Combine all ingredients except
parsley, and refrigerate for at least 1 hour. Top with parsley
and serve.
Makes 4 servings.
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