| 16 |
small new potatoes (5 cups) |
| 2 Tbsp. |
olive oil |
| 1/4 C |
green onions, chopped |
| 1/4 tsp. |
black pepper |
| 1 tsp. |
dill weed, dried |
 Thoroughly clean the potatoes with a vegetable brush and water. |
| Boil potatoes for 20 minutes or until tender. |
| Drain and cool potatoes for 20 minutes. |
| Cut potatoes into fourths and mix with olive oil, onions and spices. |
| Refrigerate and serve. |
Makes 5 servings. Serving size: 1 cup.
Nutrition Facts
| Calories |
187 |
Sodium |
12 mg |
| Total fat |
6 g |
Calcium |
21 mg |
| Saturated fat |
1 g |
Magnesium |
36 mg |
| Cholesterol |
0 mg |
Potassium |
547 mg |
| Fiber |
3 g |
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Source: National Heart, Lung and Blood Institute
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