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Mediterranean Potato Salad

Categories:
salads

1 1/2 pound new potatoes; quartered
3/4 cups boiling chicken broth
1/2 cup dried tomatoes
--not oil pack
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 teaspoon dried basil; crushed
1/4 teaspoon pepper
1 clove garlic; minced
1/2 cup sliced green onion
1/2 cup diced celery

Cook potatoes in lightly salted boiling water in a large saucepan for about 10 minutes or till tender.

Meanwhile, place dried tomatoes in a small bowl. Cover tomatoes with broth and set aside. Place olive oil, vinegar, basil, pepper, and garlic in a blender container or food processor bowl. When dried tomatoes are soft, add to blender or food processor bowl along with soaking liquid. Blend or process on high speed till nearly smooth (small bits of tomato will remain).

Drain potatoes. Transfer to a serving bowl and toss with green onion, celery, and dressing. Allow to stand 30 minutes. Stir before serving.

Makes 6 servings.

Nutrition facts per serving: 149 cal., 3 g total fat (0 g sat. fat), 0 mg cholesterol, 209 mg sodium, 29 g carbohydrate., 1 g dietary fiber, 4 g pro. Daily Value: 31% vitamin. C, 14% iron.

Food exchanges: 2 bread, 1/2 fat.

Busted by Gail Shermeyer <4paws@netrax.net>.



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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00




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