Try this Garden Tomato And Potato Salad recipe, or contribute your own.
Suggest a better descriptionCook potatoes in large pot of boiling salted water until just tender. Drain and cool slightly. Cut potatoes into small pieces and place in large bowl. Meanwhile, heat 2 teaspoons olive oil in heavy medium skillet over medium-low heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook 1 minute longer. Add onion mixture to potatoes. Add remaining 1/4 cup oil, tomatoes, vinegar, basil and oregano. Toss to combine well. Season salad to taste with salt and pepper. Serves 4. Bon Appetit June 1992
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Serving Size: 1 Serving (820g) | ||
Recipe Makes: 1 servings | ||
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Calories: 72 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 11mg | 0 % | |
Potassium 202.4mg | 5 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 13.9g | ||
Protein 1.5g | 2 % | |
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: 72
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