Turkish Potato Salad
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Teaspoon|
|Sliced red onions||1 1⁄2 Cup (24 tbs)|
|Dill mint dressing||1 Tablespoon|
|Sliced black olives||1⁄2 Cup (8 tbs)|
In covered saucepan, cook potatoes in 2 inches boiling water until just tender, 20 to 25 minutes.
Drain and cool.
Peel and cut potatoes into 1/4-inch-thick slices.
In large bowl, toss potato slices with vinegar and sherry.
Add onions; toss.
Add Dill-Mint Dressing; toss gently to coat.
Sprinkle olives on top; garnish with dill sprigs.
Serving size: Complete recipe
Calories 1073 Calories from Fat 171
% Daily Value*
Total Fat 21 g31.9%
Saturated Fat 0.84 g4.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1070.3 mg44.6%
Total Carbohydrates 213 g71.1%
Dietary Fiber 25.6 g102.2%
Sugars 15.5 g
Protein 23 g46%
Vitamin A 12.8% Vitamin C 371.2%
Calcium 17.9% Iron 51.2%
*Based on a 2000 Calorie diet