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Potato-Portobello Salad

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

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