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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Fingerling Potato Salad with Gremolata Dressing

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.

Cooking Light JULY 2008

  • Yield: 4 servings (serving size: 3/4 cup)

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.

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
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Fingerling Potato Salad with Gremolata Dressing recipe

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