Edie's Patatosalata

Healthy Lunch - Lunch

Red potato salad with a light oil, vinegar, and herb dressing. No mayonnaise. My kids love it! If you like, you can leave the skins on the potatoes for a more colorful dish.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 5

Yield: 4 to 6 servings

Edie's Patatosalata

Ingredients

½ cup extra virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon dried oregano

1 red onion

thinly sliced

5 large red potatoes

2 tablespoons chopped fresh parsley

Brown Rice Belgian Endive Salad

Lunch

Directions

Step 1

In a small bowl combine olive oil wine vinegar oregano parsley and onion. Mix and set aside.

Step 2

Add potatoes to a large pot of boiling lightly salted water. Boil for about 20 minutes or until potatoes are tender. Drain water and let cool.

Step 3

When cooled peel and dice. Place in a large bowl add dressing and season with salt and pepper to taste. Toss to coat cover bowl and refrigerate for several hours or overnight.

Nutritional Information

Edie's Patatosalata

Servings Per Recipe:5

Calories: 500.8

% Daily Value *

Protein: 6g 12%

Carbohydrates: 69.8g 23%

Dietary Fiber: 6.5g 26%

Sugars: 4.3g

Fat: 22.8g 35%

Saturated Fat: 3.2g 16%

Vitamin A Iu: 147.6IU 3%

Niacin Equivalents: 6mg 46%

Vitamin B6: 0.9mg 58%

Vitamin C: 28.4mg 47%

Folate: 37.2mcg 9%

Calcium: 39.2mg 4%

Iron: 1.3mg 8%

Magnesium: 70.2mg 25%

Potassium: 1142.4mg 32%

Sodium: 18.9mg 1%

Thiamin: 0.3mg 33%

Calories From Fat: 205.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.