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Ingredientes
- 1 1/2 lb new potato, scrubbed
- 1/3 c. extra virgin olive oil
- 3 Tbsp. vinegar
- 1 tsp salt
- 1 tsp black pepper
- 2 med tomato, minced
- 1/2 c. spanish onion, minced or possibly 1/2 c. any sweet onion, minced
- 1/2 c. green olives, pitted
Direcciones
- In a large pot of boiling salted water, cook potatoes for 20 to 25 min till just tender but not broken up.
- Drain well. Return potatoes to pot over low heat for 1 to 2 min, shaking pot gently to dry potatoes slightly.
- Set aside till cold sufficient to handle but not completely cooled In a large bowl, whisk together oil, vinegar, salt and pepper till well combined.
- Cut potatoes into 1/2 inch pcs, removing any skin which peels off Add in potatoes, tomatoes, onion and olives to extra virgin olive oil mix.
- Toss gently. Let salad cold to room temperature before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 216 | |
| Calories from Fat 124 | 57% |
| Total Fat 13.95g | 17% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 570mg | 24% |
| Potassium 637mg | 18% |
| Total Carbs 21.34g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.72g | 2% |
| Protein 2.76g | 4% |
