Red Potato Medley Recipe
The fresh flavors of potatoes, onion and parsley blend well in this salad, and it's so pretty on the table.—Cathy Buetow Schroeder, Taylor, Texas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings
- 2 tablespoons butter
- 3 cups cubed red potatoes (about 2-1/2 pounds)
- 1-1/2 cups diagonally sliced carrots
- 3/4 cup chopped onion
- 1/4 cup minced fresh parsley
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1. In a large skillet over medium heat, melt butter. Add potatoes and carrots; toss to coat. Add remaining ingredients and mix well. Reduce heat to medium-low. Cover and cook for 10-15 minutes or until vegetables are tender, stirring every 5 minutes. Yield: 6 servings.
1 serving (3/4 cup) equals 110 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 154 mg sodium, 17 g carbohydrate, 3 g fiber, 2 g protein.
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