Tomato Potato Salad with Canola Oil Mayonnaise
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Preparation time: 10 minutes |
4 servings (approximately 5½ cups total) |
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Cooking time: 12 minutes |
190 calories per serving, 4% from fat |
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RealAge effect if eaten 12 times a year: |
RealAge-effect ingredients: |
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4.3 days younger |
Tomatoes, onion, basil, canola oil (antioxidants, lycopene, potassium, flavonoids, healthy fat) |
ingredients
2 pounds red potatoes, unpeeled, cut into 1-inch pieces
2 tablespoons water
2 large plum tomatoes, diced (1 cup)
¼ cup finely chopped white or red onion
¼ cup canola oil mayonnaise (see Substitutions)
1½ tablespoons white balsamic vinegar or white wine vinegar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup packed thinly sliced basil leaves
preparation
Place potatoes and water in a large microwave-safe casserole dish. Cover; cook at high power 10 to 12 minutes or until potatoes are tender. Drain; cool to room temperature.
Cook tomatoes and onion in a large nonstick skillet over medium-high heat 3 to 4 minutes or until thick, stirring occasionally. Let cool briefly. Add mayonnaise, vinegar, salt, and pepper to a large bowl. Add potatoes; mix well. Add tomato mixture; mix well. Set aside 1 tablespoon of the basil. Add remaining basil to potato mixture; mix well. Transfer to serving plates; top with reserved basil.
substitutions: If canola oil mayonnaise is not available, prepare the following. Place ¼ cup egg substitute, 2 tablespoons lemon juice, 1½ teaspoons dry mustard, ½ teaspoon each of sugar and salt, and ¼ teaspoon cayenne pepper in a blender container. Cover; blend well. With motor running, add 1 cup canola oil in a thin stream. Continue blending until thick. Cover and refrigerate up to two weeks. Makes about 11/3 cups.
For a more intense potato flavor, roast the potatoes instead of steaming them. Then dice them into small to medium pieces (maximum, ½-inch pieces). Toss with 1 teaspoon olive oil and ½ teaspoon salt. Bake at 425 degrees for approximately 15 minutes or until soft. Then combine with the other ingredients, as above. You could also boil the potatoes instead of steaming them. Be sure to save the water (and all the potato vitamins) for making rice, beans, or stock.
tips: Cooking the tomatoes and onion until thick concentrates their flavors, and is simple and quick to do.
nutritional analysis
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Total fat (g) 0.9 |
Sodium (mg) 455 |
Vitamin A (RE) 20 |
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Fat calories (kc) 8 |
Calcium (mg) 20 |
Beta-carotene (RE) 41 |
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Cholesterol (mg) 4.8 |
Magnesium (mg) 49 |
Vitamin C (mg) 23 |
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Saturated fat (g) 0.2 |
Zinc (mg) 0.7 |
Vitamin E (mg) 2.9 |
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Polyunsaturated fat (g) 0.5 |
Selenium (mcg) 7 |
Thiamin B1 (mg) 0.2 |
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Monounsaturated fat (g) 0.2 |
Potassium (mg) 832 |
Riboflavin B2 (mg) 0.1 |
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Fiber (g) 3.0 |
Flavonoids (mg) 4.0 |
Niacin B3 (mg) 3.2 |
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Carbohydrates (g) 48.8 |
Lycopene (mg) 6.1 |
Vitamin B6 (mg) 0.64 |
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Sugar (g) 4.8 |
Fish (oz) 0 |
Follic acid (mcg) 26 |
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Protein (g) 4.2 |
Nuts (oz) 0 |
Vitamin B12 (mcg) 0.01 |