Zesty potato salad
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| Artist: |
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Yield: |
12 |
| Categories: |
Salads, Vegetables |
Rating: |
no rating. |
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Ingredients:
| 2
| lbs | Small round red potatoes | | 1/3
| cup | Chopped green onions | | 1/4
| cup | Chopped fresh parsley | | 10 1/4
| oz | Can low-sodium chicken broth | | | -undiluted | | 1/4
| cup | Cider vinegar | | 2
| tbsp | Vegetable oil | | 1
| tbsp | Coarse-grained mustard | | 1
| tsp | Sugar | | 1/4
| tsp | Salt | | 1/4
| tsp | Freshly ground pepper |
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Procedures:
| 1 | Wash potatoes. | | 2 | Cook in boiling water to cover 15 minutes or until tender; drain and cool slightly. | | 3 | Slice potatoes, and place in a large bowl. | | 4 | Add green onions and parsley. | | 5 | Combine chicken broth and remaining ingredients in a small saucepan; bring to a boil. | | 6 | Pour mixture over potatoe mixture; toss gently. | | 7 | Cover and refrigerate at least 8 hours. | | 8 | Serve with a slotted spoon. | | 9 | Nutritional information per serving: (?cup serving) calories 83 % fat per serving 26 protein 1.9 fat 2.4 saturated fat 0.4 carbohydrate 13.8 fiber 1.5 cholesterol 0 sodium 73 |
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