Home-Style Parisian Potato Salad (4 PTS)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Small red potatoes
		(about 15 potatoes)
3 tablespoons	45ml	Sherry vinegar - divided
		OR red wine vinegar
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Black pepper
3 tablespoons	45ml	Finely chopped bottled roasted red bell
		Peppers
2 tablespoons	30ml	Minced fresh parsley
1 tablespoon	15ml	Extra-virgin olive oil
8		Chopped pitted kalamata olives
4		Canned anchovy fillets - finely chopped
		(about 1 ounce)
2		Garlic cloves minced
		Flat-leaf parsley sprigs - (optional)
1		Anchovy fillets - (optional)

Recipe Instructions

1. Place potatoes in a large saucepan, and cover with water; bring to

a boil. Reduce heat, and simmer 15 minutes or until tender; drain and

cool slightly. Cut potatoes into 1/4-inch-thick slices. Combine

potatoes, 2 tablespoons vinegar, salt, and pepper, toss gently. Let

stand 5 minutes.

2. Combine 1 tablespoon vinegar, bell peppers, and remaining

ingredients except parsley sprigs and whole anchovy fillets in a bowl;

stir with a whisk. Pour over potatoes; toss gently to coat. Garnish

with parsley sprigs and whole anchovy fillets, if desired. Serve at

room temperature.

Yield: 4 servings (serving size: 1 cup).

CALORIES 192 (23% from fat); FAT 4.9 g (sat 0.8g, mono 3.3g, poly

0.6g); PROTEIN 5.3 g; CARB 30.7 g; FIBER 3.6 g; CHOL 4 mg; IRON 2.9 mg;

SODIUM 444 mg; CALC 46 mg

Posted to: MC-AllCookingLight

Source:
Cooking Light Magazine, July 2000, page 138

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