Onions and spices give this very low-sodium dish plenty of zip.
16 (5 cups) small new potatoes 2 Tbsp olive oil ¼ cup green onions, chopped ¼ tsp black pepper 1 tsp dill weed, dried |
- Thoroughly clean potatoes with vegetable brush and water.
- Boil potatoes for 20 minutes or until tender.
- Drain and cool potatoes for 20 minutes.
- Cut potatoes into fourths and mix with olive oil, onions, and spices.
- Refrigerate and serve.
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Yield: 5 servings Serving size: 1 cup Each serving provides: Calories: 196 Total fat: 6 g Saturated fat: 1 g |
Cholesterol: 0 g Sodium: 17 mg Fiber: 4 g Protein: 4 g Carbohydrate: 34 g Potassium: 861 mg |
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Reprinted with the permission of the Department of Health and Human Services.
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