Try this Potato Salad with Basil-Buttermilk Dressing recipe, or contribute your own.
Suggest a better descriptionCombine first 3 ingredients in container of an electric blender. Process until basil is finely chopped; pour mixture into a small bowl. Add salt and pepper; stir well. Cover and chill. Place potatoes in a large Dutch oven. Cover with water, and bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until tender. Drain potatoes, and let cool. Cut each potato in half crosswise; cut each half into 4 wedges. Place potato wedges in a large bowl; add basil mixture and green onions, tossing gently to coat. Cover and chill. Yield: 14 servings (serving size: 1 cup). SOURCE: Cooking Light YEAR: 1994 ISSUE: May PAGE: 89
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 14 servings | ||
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Calories: 26 | ||
Calories from Fat: 17 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 57.6mg | 2 % | |
Potassium 40.8mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.4g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
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