POTATO SALAD Recipe
3-5 POUNDS POTATOES, CHOPPED FRESH PARSLEY AND FRESH GREEN ONIONS FROM THE GARDEN WITH CREAMY ITALIAN DRESSING.
NEED TO PUT HOT POTATOES IN VERY LARGE BOWL TO MIX IN THE DRESSING.
Ingredients
- 3 - 5 POUNDS ORGANIC POTATOES, PEELED, HALVED & COOKED.
- 2 TEASPOONS CHOPPED FRESH PARSLEY FROM GARDEN OR MORE TO TASTE.
- 1/4 TO 1/2 CUP CHOPPED GREEN ONIONS FROM GARDEN
- ADD FOLLOWING RECIPE FOR CREAMY ITALIAN DRESSING
- 3/4 CUP ORGANIC SPECTRUM MAYONAISE
- 1 LEMON JUICED (ABOUT 2 TABLESPOONS)
- 1 TABLESPOON ORGANIC OLIVE OIL
- 1 TABLESPOON WATER
- 1 TEASPOON BRAGGS LIQUID AMINOS
- 1/2 TEAS. DRIED OREGANO OR MORE FRESH OREGANO
- 1 TEASPOON STEVIA
- 2 ORGANIC CLOVES, PRESSED
- 1/4 CUP MT OLIVE HAMBURGER DILL CHIPS, CHOPPED NO HIGH FRUCTOSE CORN SYRUP OR ORGANIC IF AVAILABLE.
- 1/4 CUP OF PICKLE JUICE FROM DILL CHIPS TO TASTE
Directions
- BRING LARGE POT OF WATER TO A BOIL. ADD POTATOES AND COOK ABOUT 20 -25 MINUTES UNTIL TENDER #7 HEAT TEMP.
- DRAIN
- WHILE POTATOES ARE COOKING, PREPARE ITALIAN DRESSING IN A SMALL BOWL TO ADD TO HOT POTATOES IN VERY LARGE BOWL.
- ADDING THE PARSLEY, GREEN ONIONS FIRST AND THEN THE DRESSING WITH PICKLE JUICE INCREASES THE FLAVOR OF THE POTATOES.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 8 servings | |
| Calories 149 | |
| Calories from Fat 17 | 11% |
| Total Fat 1.88g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 739mg | 21% |
| Total Carbs 30.65g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 1.58g | 1% |
| Protein 3.56g | 6% |
