My friend needed a potato salad that could withstand Fourth of July weather, so I developed this recipe for her. The vinaigrette offers a safe and delicious alternative to traditional mayonnaise-based potato salads. I’ve also substituted fresh thyme for the basil, although any fresh herbs would be great!
—MELANIE CLOYD MULLICA HILL, NJ
PREP: 25 MIN. • COOK: 15 MIN. • MAKES: 12 SERVINGS
3 pounds red potatoes, cut into 1-inch cubes
1/2 cup olive oil
3 tablespoons lemon juice
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1 teaspoon grated lemon peel
3/4 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper.
2. Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.
PER SERVING 3/4 cup equals 165 cal., 9 g fat (1 g sat. fat), 0 chol., 155 mg sodium, 19 g carb., 2 g fiber, 2 g pro. Diabetic Exchanges: 2 fat, 1 starch.