6 SERVINGS VEGAN A combination of fresh or dried basil, sage and mint adds a special note to this easy-as-can-be potato salad. (Adapted from Betty Crockers Italian Cooking, and reprinted by permission of General Mills.) Boil potatoes in enough water to cover by 2-inches until tender, about 10 minutes. Drain and let cool. In medium bowl, combine potatoes, tomatoes, herbs and onion. Pour oil and vinegar over potato mixture and toss. Season with salt and pepper. Let stand about 1 hour for flavors to develop. PER SERVING: 199 CAL.; 2G PROT.; 5G TOTAL FAT (1G SAT. FAT); 19G CARB.; 0 CHOL.; 231MG SOD.; 2G FIBER. Recipe by: Vegetarian Times Magazine, February 1998, page 48
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 6|
|Calories from Fat: 45 (39%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 8.8mg||0 %|
|Potassium 432.6mg||11 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 12.7g|
|Protein 2.1g||3 %|
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Calories per serving: 114
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