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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."
-Oscar Wilde, Playwright

The refrigerator light goes on...

I love purple potatoes. They don't taste a whole lot different than other waxy potatoes -- maybe they’re a little sweeter. They do make a great addition to the plate, however, with the bright purple flesh against the pink of salmon or shrimp. A great dish to take to a potluck...

Potato Choices for Salads

For potato salads choosing a waxy potato like red potatoes or Yukon Golds will work best (see Potatoes). After cooking they are not as flakey and hold together better.


 

Purple Potato Salad



Servings = 4 | Serving size =about 1 cup

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3.

This recipe is better the second day and will keep to the third in the fridge.

1 lb purple potatoes (fingerling are best)
spray grapeseed oil
1/4 tsp salt
fresh ground black pepper
2 Tbsp olive oil
4 tsp balsamic vinegar
2 Tbsp fresh dill
2 small ribs celery with leaves

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot spray the pan lightly with oil. Add the potatoes and place the pan in the oven. Roast for about 20 - 25 minutes until the potatoes are just tender.

Remove and let cool.

Slice the potatoes about 1/2 inch thick. If using larger potatoes cut in half lengthwise first and then cut into half moon slices.

Place the sliced potatoes in a bowl with the salt, pepper, olive oil, balsamic vinegar, dill and diced celery.

Fold together and chill.

Nutrition Facts

Serving size = 1 cup

Servings = 4

.

Amount Per Serving

Calories 150 Calories from Fat 61
  % Daily Value
Total Fat 7g 11%
    Saturated Fat 1g 5%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 169mg 7%
Total Carbohydrates 20g 7%
    Dietary Fiber 3g 11%
    Sugars 1g  
Protein 2g  
Vitamin A 2% Vitamin C 38%
Calcium 2% Iron 5%
Vitamin K 12 mcg Potassium 529 mg
Magnesium 28 mg