Minted Potato Salad


Classifications: Salads

Qty Measure Ingredient


4 medium potatoes (about 1 pound)

1/2 cup fresh parsley, chopped

3 tablespoons olive or vegetable oil

2 tablespoons lemon juice

1 tablespoon fresh mint, chopped

1 clove garlic, minced

1/2 teaspoon salt, optional

Pinch pepper

Instructions: In a saucepan, cook potatoes in boiling water until tender. Peel and cube; place in a medium bowl. Combine remaining ingredients in a small bowl. Add to potatoes and mix well. Chill for at least 1 hour before serving.



Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving (prepared without salt) equals 1 starch, 1 fat; also 113 calories, 5 mg sodium, 0 cholesterol, 12 gm carbohydrate, 2 gm protein, 7 gm fat.

Serves: 6

Food Exchanges: