Ingredients :
- 1 pound small red potatoes
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 garlic cloves, crushed
- 1 small red bell pepper, chopped
- 2 tablespoons pimento-stuffed green olives, sliced
- 1 tablespoon minced shallot
- 1 tablespoon chopped fresh parsley
- salt and ground black pepper to taste
- 1 lemon, cut into wedges (optional)
Directions :
Prep 15 mn | Cook 10 | Ready in 25 mn
Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.
NUTRITIONAL INFORMATION
1 Serving
Servings Per Recipe:Â 4
Amount Per Serving
Calories:Â 193
Calories from Fat:Â 101
% Daily Value *
Total Fat:Â 11.2
Saturated Fat:Â 1.6
Cholesterol:Â 0
Sodium:Â 193
Total Carbohydrates:Â 23.5
**Â Sugars:Â 2
Dietary Fiber:Â 3.8
Protein:Â 2.9
SmartPoints: 6
