Tapas-Piquant Potato Salad |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 15 minutes | 10 minutes | 170 | N/A | 9.5g | N/A | 15g | 3g | 0mg |
| INGREDIENTS: | ||
| 1 lb baby new potatoes | 2 teaspoons chopped fresh dill weed | 2 green onions, chopped |
| 1 tablespoon capers, coarsely chopped | 2 tablespoons extra virgin olive oil | 1-1/2 tablespoons lemon juice |
| 1 teaspoon finely grated orange rind | ||
| 1 | Place the baby potatoes in a large saucepan of water and bring to a boil. Cook for 10 minutes, or until tender when pierced with a knife. Drain well. |
| 2 | Place the potatoes in a bowl with the dill weed, green onions, capers and some salt and pepper. Mix well to combine. Whisk together the oil, lemon juice and orange rind and pour over the hot potatoes. Mix together and serve warm. |