Hot Potato Salad

recipe

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 127
Caloriesfromfat 20 %
Fat 2.8 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 3.6 g
Carbohydrate 23.3 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 141 mg
Calcium 44 mg

Ingredients

4 cups (1/4-inch thick) slices small red potatoes (about 1 1/4 pounds)
1/2 cup diced carrot
1 (14-ounce) can quartered artichoke hearts, drained
1/2 cup diced red onion
1/4 cup thinly sliced green onions
1/4 cup champagne wine vinegar
1 tablespoon olive oil
2 teaspoons mustard seeds
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1 garlic clove, minced

Preparation

Steam potato slices, covered, for 10 minutes. Add carrot; cover and steam an additional 5 minutes. Set aside.

Heat a small nonstick skillet over medium heat until hot; add artichokes and sauté 3 minutes. Combine potato slices, carrot, artichokes, and onions in a large bowl; toss gently. Combine vinegar and next 5 ingredients; stir well with a wire whisk. Pour over vegetables, tossing gently to coat. Serve salad warm.

March 1995
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