Red Potato and Tomato Salad
by lisakitchen71
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INGREDIENTS
- 1 pound Red potatoes ; halved
- 2 cups Cherry tomatoes ; halved
- 3 ea Scallions ; sliced
- 1/3 cup Black olives ; pitted
- 1/3 cup Italian parsley ; chopped
- 2 tablespoons Capers ; drained
- 1 tablespoon Thyme ; chopped
- 1/4 cup Extra Virgin Olive Oil
- 1 Lemon ; zested
- Kosher salt
- Pepper, black
INSTRUCTIONS
Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.
NOTES
Recipe courtesy of Giada De Laurentiis
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (282g) | ||
| Recipe Makes: 4 | ||
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| Calories: 244 | ||
| Calories from Fat: 137 (56%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.2g | 20 % | |
| Saturated Fat 2.1g | 11 % | |
| Monounsaturated Fat 10.8g | ||
| Polyunsanturated Fat 1.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 283.7mg | 10 % | |
| Potassium 852.9mg | 22 % | |
| Total Carbohydrate 27.5g | 8 % | |
| Dietary Fiber 5.7g | 23 % | |
| Sugars, other 21.8g | ||
| Protein 4.1g | 6 % | |
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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. |
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Calories per serving: 244
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