Photo: Randy Mayor; Styling: Cindy Barr
Recipe from Cooking Light

Great for salads because they hold their shape once cooked, these fingerling potatoes are steamed, which enables them to retain more nutrients than when boiled. The gremolata-inspired dressing (with parsley, lemon, and garlic) adds a twist to this side.

Ingredients

  • 1/2 pound white fingerling potatoes
  • 1/2 pound red fingerling potatoes
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon grated lemon rind
  • 1 garlic clove, crushed and minced
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon capers, drained

Preparation

  1. 1. Steam potatoes, covered, 12 minutes or until tender. Cover and chill.
  2. 2. Combine juice, salt, and pepper in a large bowl; slowly add oil, stirring well with a whisk. Stir in rind and garlic; let stand 10 minutes. Stir in parsley and capers.
  3. 3. Cut potatoes into quarters; add potatoes to juice mixture, tossing to coat.
Jackie Mills, MS, RD,
July 2008

Nutritional Information

  • Calories: 125
  • Calories from fat: 26%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 21.4g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 370mg
  • Calcium: 16mg