Garden Potato Salad
Recipe: #22305
December 31, 2015
Categories: Salads, Potato Salad, Tomato, July 4th, Labor Day, Potluck, Gluten-Free, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Oil, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (205.5 g)
- Calories 206.2
- Total Fat - 16 g
- Saturated Fat - 2.2 g
- Cholesterol - 0 mg
- Sodium - 12.2 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 3.2 g
- Sugars - 3.9 g
- Protein - 2.7 g
- Calcium - 38.9 mg
- Iron - 2.3 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large pot of boiling water, cook the potatoes until just tender. Drain and let cool slightly. Cut potatoes into small pieces and place in a large bowl.
Step 2
Meanwhile, heat 2 teaspoons olive oil in a skillet over medium-low heat. Add onion and cook until translucent (5 minutes or so). Stir in garlic and cook another minute.
Step 3
Add the onion mixture to the potatoes, along with 1/4 cup oil, tomatoes, vinegar, basil, and oregano.
Step 4
Toss and season with salt and pepper.
Tips
No special items needed.
2 Reviews
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