Tuscan Potato Salad
Yield
6 servingsPrep
15 minCook
?Ready
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
cooked, peeled, sliced thick |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | large |
garlic cloves
very finely chopped |
*
|
| 1 | tablespoon |
balsamic vinegar
|
|
| 2 | tablespoons |
parsley leaves
finely chopped |
|
| 2 | tablespoons |
chives
finely chopped |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
cooked, peeled, sliced thick |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | large |
garlic cloves
very finely chopped |
*
|
| 15 | ml |
balsamic vinegar
|
|
| 3E+1 | ml |
parsley leaves
finely chopped |
|
| 3E+1 | ml |
chives
finely chopped |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
Combine all ingredients; toss lightly.
Allow to stand about ½ hour to blend flavors before serving at room temperature.
