Festival Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | |||||||||
| INGREDIENTS: | ||
| 3 pounds red potatoes, unpeeled and scrubbed | 1/4 cup chopped green onons, including tops | 1/2 cup chopped red bell pepper |
| 1/2 cup chopped yellow bell pepper | 3/4 cup olive oil | 1/4 cup fresh lemon juice |
| 1/2 cup minced parsley | 1 garlic clove, minced | 1/8 teaspoon celery seed |
| 1/2 teaspoon seasoned salt | ||
| 1 | Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat to moderate-high, and cook, covered, until tender, approximately 20 to 30 minutes. Drain and set aside to cool. Quarter potatoes in a large bowl; add green onions and peppers. In a separate bowl, combine olive oil, lemon juice, parsley, garlic, celery seed, and seasoned salt, and whisk to blend. Pour over salad, toss lightly, and serve immediately. |