This healthy potato salad is made with olive oil instead of mayonnaise. The combination of olive oil, lemon juice and basil gives it a fresh, crisp taste, very different than traditional, heavy potato salads. Better, I think! You can substitute cilantro for the basil with great results.
Makes 4 servings
Total time: 30 minutes
1 pound (about 16) baby red potatoes, rinsed and halved
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil, chopped
1. Boil the potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil. Lower heat to medium-high and cook about 10 minutes, until tender but not mushy.
2. Meanwhile, whisk together the olive oil, lemon juice, garlic, salt and pepper.
3. With a slotted spoon, transfer the cooked potatoes to a bowl and allow to slightly cool, about 5 minutes.
4. Gently toss potatoes with the dressing and with the basil. Serve warm, or refrigerate an hour to allow flavors to set.
Nutrition Per serving
Total Fat 6.8 g
Saturated Fat 0.9 g
Cholesterol 0.0 mg
Sodium 582.6 mg
Total Carbohydrate 20.6 g
Dietary Fiber 1.7 g
Sugars 0.8 g
Protein 2.5 g
Weight Watchers Points Plus: 4 points