Lemon Vinaigrette Potato Salad

Name: Lemon Vinaigrette Potato Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings
Ingredients: 3 pounds red potatoes, cut into 1-inch cubes; 1/2 cup olive oil; 3 tablespoons lemon juice; 2 tablespoons minced fresh basil; 2 tablespoons minced fresh parsley; 1 tablespoon red wine vinegar; 1 teaspoon grated lemon zest; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 small onion, finely chopped

TOTAL TIME: Prep: 25 min. Cook: 15 min. YIELD: 12 servings

I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! —Melanie Cloyd, Mullica Hill, New Jersey

Ingredients

3 pounds red potatoes, cut into 1-inch cubes
1/2 cup olive oil
3 tablespoons lemon juice
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped

Directions

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper.
2. Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.

Nutrition Facts

3/4 cup: 165 calories, 9g fat (1g saturated fat), 0 cholesterol, 155mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 starch.

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