Dark and Delicious Red Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. baby red potatoes, boiled until tender1 Tbsp brown sugar, unpacked2 Tbsp balsamic vinegar3 Tbsp olive oil1/4 c diced red onion1/2 c sliced black olives (optional. You could also add some finely diced bell pepper.)3 Tbsp chopped Italian Flat Leaf Parsley
Makes about 8 (1 cup) servings.
Boil potatoes until tender.
While potatoes are boiling, whisk together sugar, vinegar, oil, onion and parsley in a medium-sized salad bowl to make the dressing.
Drain potatoes well. If serving salad warm, add hot potatoes to the bowl and toss with the black olives. If you like the salad cold, toss the potatoes in the dressing and either refrigerate or quick cool by spreading salad in a single layer on a baking sheet in the freezer for 10 minutes. Once cooled to your liking, toss with the olives.
For a pretty touch, I like to sprinkle a little paprika over the finished dish and add a little more chopped flat leaf parsley.
Number of Servings: 8
Recipe submitted by SparkPeople user LANICHRISTENSEN.
Boil potatoes until tender.
While potatoes are boiling, whisk together sugar, vinegar, oil, onion and parsley in a medium-sized salad bowl to make the dressing.
Drain potatoes well. If serving salad warm, add hot potatoes to the bowl and toss with the black olives. If you like the salad cold, toss the potatoes in the dressing and either refrigerate or quick cool by spreading salad in a single layer on a baking sheet in the freezer for 10 minutes. Once cooled to your liking, toss with the olives.
For a pretty touch, I like to sprinkle a little paprika over the finished dish and add a little more chopped flat leaf parsley.
Number of Servings: 8
Recipe submitted by SparkPeople user LANICHRISTENSEN.
Nutritional Info Amount Per Serving
- Calories: 96.8
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 74.3 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.2 g
- Protein: 1.1 g
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