Fingerling Potato Salad with Gremolata Dressing

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

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Nutritional Information

Amount per serving
  • 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

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.
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