Recipe: Garlicky Garden Potato Salad (low fat)

GARLICKY GARDEN POTATO SALAD

FOR THE DRESSING:
1 to 2 cloves garlic
1 tablespoon extra-virgin olive oil
3 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 tsp. celery seed
FOR THE SALAD:
1 pound small red potatoes, cut into cubes (about 8 to 10 potatoes)
1 cup vegetable of choice (such as green beans, cucumber or broccoli)
1/2 cup chopped red bell pepper
1/3 cup chopped red onions
1 tablespoon chopped fresh parsley
1/2 cup peas, lightly steamed

Puree the garlic in a blender with the oil, vinegar, salt and pepper until the garlic is smoothly incorporated into the liquid. Stir in the celery seed.

Cook the potatoes until fork-tender, then immediately pour the dressing over the potatoes.

Cut the chosen vegetable into bite-size pieces. You might want to steam it lightly to reduce crunch. Once the potatoes are cool, toss in the vegetable, bell pepper, onions, parsley and peas.

Let the salad rest for a couple of hours before serving to allow the flavors to permeate the potatoes.

Nutritional information per serving: 107 calories, 3 grams protein, 19 grams carbohydrates, 2 grams fat, no cholesterol, 3 grams dietary fiber, 436 milligrams sodium, 31 milligrams calcium.

Makes 6 servings
Source: 1,000 Low fat Recipes by Terry Blonder Golson