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Vlf Italian Potato Salad

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Submitted by Keish

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

25 min

Ingredients

1 453.6
POUND G RED SKINNED POTATOES
new
¼ 59
CUP ML WATER
1 1
SMALL SMALL RED ONION
thinly sliced
1 1
X X BLACK OLIVES
ripe, sliced, optional *
1 1
SMALL SMALL CUCUMBERS
chopped
1 1
EACH EACH TOMATOES
chopped
½ 118
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, snipped

Directions

Scrub potatoes, cut crosswise into ¼ inch slices. Place in 1½ quart microwave safe casserole.

Add water. Cover with lid.

Microwave on high for 9 to 10 min. or until potatoes are tender; stirring once. Drain and cool.

Add onions, olives, cucumber, tomato, dressing and parsley.

Mix lightly to coat evenly.

Refrigerate until chilled. Stir before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 313g (11.0 oz)
Amount per Serving
Calories 147 14% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 436mg 18%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 21%
Sugars g
Protein 9g
Vitamin A 8% Vitamin C 28%
Calcium 8% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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