Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

New--or young--red potatoes hold their shape well after cooking, making it easy to quarter them when tender.

Bruce Weinstein
Recipe by Cooking Light June 2007

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Recipe Summary

Yield:
6 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and rinse with cold water; drain. Cool. Cut potatoes into quarters. Combine potatoes and remaining ingredients in a large bowl; toss gently to coat.

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Nutrition Facts

113 calories; calories from fat 15%; fat 1.9g; saturated fat 0.5g; mono fat 0g; poly fat 0.1g; protein 2.6g; carbohydrates 22.2g; fiber 2.5g; cholesterol 0mg; iron 1.1mg; sodium 351mg; calcium 21mg.
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