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Potato: Blue Ribbon Potato Salad




Source of Recipe


Pioneer Thinking


List of Ingredients




1 2/3 pounds (5 medium) potatoes, peeled or unpeeled and cut into 3/4-inch cubes
1/4 cup each olive oil and lemon juice
1/4 cup chopped parsley
2 cloves garlic, minced
1 teaspoon each salt, paprika and ground cumin
2 medium tomatoes, cut in 3/4-inch cubes
3/4 cup thinly sliced red onion



Recipe



In heavy 3-quart saucepan cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes until just tender. Meanwhile, in large bowl whisk oil, juice, parsley, garlic, salt, paprika and cumin. Mix in tomatoes and onion. Drain potatoes thoroughly and add to bowl. Toss gently to coat completely. Serve warm or at room temperature.


YIELD: 4 Servings

Calories: 282
Fat: 14 g
Cholesterol: 0 mg
Sodium: 596 mg
Carbohydrates: 41 g
Fiber: 5 g
Protein: 6 g