New Potato SaladAdapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
En Español (Spanish Version)
Nutrition Facts
| Servings and Times
| Ingredients and Preparation
Nutrition Facts
| Serving Size |
1 cup |
|
Calories
|
187 |
|
Total Fat
|
6 g |
| Saturated Fat |
less than 1 g |
|
Cholesterol
|
0 mg |
|
Sodium
|
12 mg |
Ingredients and Preparation
| Ingredients |
Measures |
| Small new potatoes (5 cups) |
16 |
| Olive oil |
2 tablespoons |
| Green onions, chopped |
¼ cup |
| Black pepper |
¼ teaspoon |
| Dill weed, dried |
1 teaspoon |
- Directions
- Thoroughly clean the potatoes with a vegetable brush and water.
- Boil potatoes for 20 minutes or until tender.
- Drain and cool potatoes for 20 minutes.
- Cut potatoes into fourths and mix with olive oil, onions, and spices.
- Refrigerate and serve.