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.
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- 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
- 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
- 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. While potatoes cool, combine vinegar and next 5 ingredients, stirring with a whisk.
- 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.
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