Red Potato Salad
3 pounds baby red potatoes
Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.
Per Serving: 161 Calories; 2g Fat (8.9% calories from fat); trace Saturated Fat; 4g Protein; 35g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 209mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
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