Dark and Delicious Red Potato Salad

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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
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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

    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.

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I made it as written this first time, leaving out the olives and having red pepper pieces instead.It's a tad sweet for me, but love that it doesn't involve sodium-rich ingredients but has a lot of flavor. Thanks - 7/1/11

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  • Good
    1 of 1 people found this review helpful
    I substituted Splenda Brown Sugar and I think I made it too sweet. Will try it with real brown sugar next time. - 6/21/11

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    My whole family loved this. I added chopped red bell pepper and used cilantro instead of parsley. - 8/25/09

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  • Incredible!
    1 of 1 people found this review helpful
    I just loved this!!! Best part for me, the recipe is for 1 lb potatoes. I live alone, so I won't be eating this for every meal. I used it to add my daily veggies. I put in green and red peppers and tomatoes. I can't wait to bring this to a work pot luck meal!!! - 7/27/09

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  • Very Good
    1 of 1 people found this review helpful
    Yum. Added chopped green onion and the peppers. - 7/17/09

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