3.4 pt. Roasted Red Potato Salad
Source of Recipe
Rancho La Puerta Cookbook (posted to recipecircus by filus)
List of Ingredients
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
2 garlic cloves, minced
1/2 teaspoon chopped fresh rosemary
Pinch of hot red pepper flakes
Pinch of freshly ground black pepper
1/2 teaspoon olive oil
4 large red potatoes (about 2 pounds), cut into 1/2 inch pieces
3 hard-cooked large egg whites, chopped
1/2 red onion, diced
1 celery rib, diced
1 medium tomato, diced
1 teaspoon minced fresh oregano
2 tablespoons coarse-grain Dijon mustard
2 tablespoons nonfat plain yogurt Recipe
Preheat the oven to 400 degrees F. Lightly coat a baking sheet or large baking pan with vegetable oil.
In a large bowl, combine the vinegars, garlic, rosemary, pepper flakes, pepper, and oil and whisk to mix. Add the potatoes, toss, and then drain the excess marinade, saving 2 tablespoons.
Spread the potatoes on the baking sheet and bake for about 45 minutes, until golden brown. It may be necessary to turn the potatoes as they bake to prevent burning.
In the bowl used to toss the potatoes, combine the egg whites, onion, celery, tomato, oregano, mustard, reserved marinade, and yogurt. Toss the browned, hot potatoes with the ingredients in the bowl.
Serve warm or refrigerate for at least 30 minutes to allow the flavors to come together. Serves 6.
Per Serving: Calories 156 Protein 6 g Carbohydrates 32 g Cholesterol 0 mg Total Fat 1 g (0 sat.) Sodium 272 mg Fiber 3 g. ++++ WWP: 3.4
|
|
member logon
