Vlf Italian Potato Salad
Yield
4 servingsPrep
10 minCook
10 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red skinned potatoes
new |
|
| ¼ | cup |
water
|
|
| 1 | small |
red onion
thinly sliced |
|
| 1 | x |
black olives
ripe, sliced, optional |
*
|
| 1 | small |
cucumbers
chopped |
|
| 1 | each |
tomatoes
chopped |
|
| ½ | cup |
salad dressing, italian, low-fat
fat-free |
|
| 2 | tablespoons |
parsley leaves
fresh, snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red skinned potatoes
new |
|
| 59 | ml |
water
|
|
| 1 | small |
red onion
thinly sliced |
|
| 1 | x |
black olives
ripe, sliced, optional |
*
|
| 1 | small |
cucumbers
chopped |
|
| 1 | each |
tomatoes
chopped |
|
| 118 | ml |
salad dressing, italian, low-fat
fat-free |
|
| 3E+1 | 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.
