Wednesday, June 17, 2009

Just in time for the 4th of July!

My friend and colleague Marjorie brought this super yummy potato salad to a gathering we had last weekend. I was so impressed with it I begged her for the recipe (apparently it's from Sunset Magazine's website). I had a sneaky suspicion that it was pretty healthy so now I don't feel guilty for eating the leftovers. I even added some blanched broccoli the next day and mixed it in which was delicious. I think the dressing could be used on many things, including a general salad. Of course, whenever possible...use organic ingredients.

Fingerling Potato Salad with Gremolata Dressing
Great for salads because they hold their shape once cooked, these fingerlings are steamed, which enables them to retain more nutrients than boiled. The gremolata-inspired dressing (with parsley, lemon, and garlic) adds a twist to this side.

4 servings (serving size: 3/4 cup)

1/2 pound white fingerling potatoes
1/2 pound red fingerling potatoes
2 tablespoons fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 teaspoon grated lemon rind
1 garlic clove, crushed and minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon capers, drained

1. Steam potatoes, covered, 12 minutes or until tender. Cover and chill.

2. Combine juice, salt, and pepper in a large bowl; slowly add oil, stirring well with a whisk. Stir in rind and garlic; let stand 10 minutes. Stir in parsley and capers.

3. Cut potatoes into quarters; add potatoes to juice mixture, tossing to coat.

Nutritional Information
Calories:125 (26% from fat)
Fat:3.6g (sat 0.5g,mono 2.5g,poly 0.4g)

No comments:

Post a Comment

I love to hear your ideas, suggestions, and feedback!