Potato Salad with Mint and Peas

Most potato salads use mayonnaise or sour cream as the base for their dressing. These spuds are tossed in a minty oil-and-vinegar dressing that coats each bite–but with less fat than the creamy traditional dressing.

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 25%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Protein: 3.2g
  • Carbohydrate: 21.1g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 246mg
  • Calcium: 19mg

Ingredients

  • 2 pounds medium red potatoes (about 7)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 1/4 cup chopped fresh mint
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup frozen petite green peas, thawed

Preparation

  1. 1. Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool slightly.
  2. 2. While potatoes cool, combine vinegar and next 5 ingredients, stirring with a whisk.
  3. 3. Cut potatoes into 1 1/2-inch pieces. Combine potatoes and peas in a large bowl. Drizzle with vinegar mixture, tossing well to coat. Serve at room temperature.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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