Fingerling Potato Salad with Gremolata Dressing

Fingerling Potato Salad with Gremolata Dressing Recipe
Photo: Randy Mayor; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 125
Caloriesfromfat 26 %
Fat 3.6 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 2.6 g
Carbohydrate 21.4 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 370 mg
Calcium 16 mg

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. Steam potatoes, covered, 12 minutes or until tender. Cover and chill.

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. Cut potatoes into quarters; add potatoes to juice mixture, tossing to coat.

Note:

Jackie Mills, MS, RD,

Cooking Light

July 2008
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