Tuscan potato salad #2

Yield: 6 servings

Measure Ingredient
6 mediums Potatoes; cooked, peeled,
. & cut into thick slices
2 tablespoons Olive oil
2 cloves Garlic; very finely minced
1 tablespoon Balsamic vinegar
2 tablespoons Parsley; finely chopped
2 tablespoons Chives; finely chopped
¼ teaspoon Salt
¼ teaspoon Black pepper

Prepare the potatoes and set aside. Combine the olive oil, garlic, vinegar, parsley, chives, salt and pepper; toss lightly with potatoes.

Allow to stand about ½ hour to blend the flavors before serving at room temperature.

Nutritional Information per serving: 170 calories, 3g protein, 5g fat, 31g carbohydrates, NO cholesterol, 98mg sodium ** Minneapolis Star Tribune - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95

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