Cut potato into cubes and steam over boiling water until tender usually 10 to 15 minutes Rinse with cold water and transfer to a large bowl add 1/2 cup of thinly sliced red onion add 1/4 cup of finely chopped fresh parsley Combine 1/4 cup of cider vinegar – 2 Tbsp of seasoned rice vinegar – juice of one lemon – two garlic cloves pressed or chopped – 2 Tspn of stone ground mustard – 1/2 Tspn of salt and 1/2 Tspn of black pepper Pour over the potato salad Toss to mix A one cup serving has 0.1 g of saturated fat and about 124 calories

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