Potato-Portobello Salad

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8 servings (serving size: 1 cup)

Ingredients

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5 cups (1/4-inch-thick) sliced red potato (about 2 1/4 pounds)
1/2 cup sliced green onions
1/4 cup chopped fresh parsley
3 tablespoons lemon juice
2 tablespoons capers
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
1/4 teaspoon black pepper
8 garlic cloves, minced
2 portobello mushroom caps, thinly sliced

Preparation

Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain. Cool.

Combine green onions and next 10 ingredients (onions through garlic) in a large bowl. Add potato and mushrooms, and toss well.

Created date

July 1998

Nutritional Information

Calories 119
Caloriesfromfat 27 %
Fat 3.6 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 2.8 g
Carbohydrate 20 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 177 mg
Calcium 24 mg