Roasted Red Potato Salad
Source: Rancho La Puerta Cookbook

Servings: 6

• 2 tablespoons balsamic vinegar
• 2 tablespoons rice vinegar
• 2 cloves of garlic, minced
• 1/2 teaspoon chopped fresh rosemary
• 1 pinch of hot red pepper flakes
• 1 pinch of freshly ground black pepper
• 1/2 teaspoon olive oil
• 4 large red potatoes (about 2 pounds), cut into 1/2 inch pieces
• 3 large hard-cooked egg whites, chopped
• 1/2 red onion, diced
• 1 celery rib, diced
• 1 medium tomato, diced
• 1 teaspoon minced fresh oregano
• 2 tablespoons coarse-grain Dijon mustard
• 2 tablespoons nonfat plain yogurt

Preheat oven to 400°F. Lightly coat a baking sheet or large baking pan with vegetable oil.

In a large bowl, combine the vinegars, garlic, rosemary, pepper flakes, pepper, and oil and whisk to mix. Add the potatoes, toss, and then drain the excess marinade, saving 2 tablespoons. Spread the potatoes on the baking sheet and bake for about 45 minutes until golden brown. It may be necessary to turn the potatoes as they bake to prevent burning.

In the bowl used to toss the potatoes, combine the egg whites, onion, celery, tomato, oregano, mustard, reserved marinade, and yogurt. Toss the browned, hot potatoes with the ingredients in the bowl. Serve warm or refrigerate for at least 30 minutes to allow the flavors to come together.

* Remember to throw away the yolk after boiling the hard boiled eggs. Trust me you won't miss it. This is great stuff!

Per Serving: 156 Calories
6g Fat (5% calories from fat)
6g Protein
32g Carbohydrate
3g Dietary Fiber
0mg Cholesterol
272mg Sodium

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