Dark and Delicious Red Potato Salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Dark and Delicious Red Potato Salad calories by ingredient
Introduction
This is a figure friendly way to indulge in potato salad and the flavor is absolutely divine. This salad can be served warm or cold and is great for a picnic (no mayo). I love creamy potato salads, but this one has such bold flavor, I don't miss the mayo (and neither does my waistline). This is a figure friendly way to indulge in potato salad and the flavor is absolutely divine. This salad can be served warm or cold and is great for a picnic (no mayo). I love creamy potato salads, but this one has such bold flavor, I don't miss the mayo (and neither does my waistline).Number of Servings: 8
Ingredients
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1 lb. baby red potatoes, boiled until tender
1 Tbsp brown sugar, unpacked
2 Tbsp balsamic vinegar
3 Tbsp olive oil
1/4 c diced red onion
1/2 c sliced black olives (optional. You could also add some finely diced bell pepper.)
3 Tbsp chopped Italian Flat Leaf Parsley
Directions
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.
Member Ratings For This Recipe
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