Delicious Potato Salad

With the 4th of July almost upon us I have been asked to post this great potato salad recipe. It comes courtesy of the National Heart, Lung and Blood Institute. I've made this potato salad and people love it. Plus the serving size is a full cup and is only 4 points. Enjoy and have a great 4th of July!

New Potato Salad (Courtesy NHLBI)
16 small new potatoes (5 cups)
2 Tbsp olive oil
¼ cup green onions, chopped
¼ tsp black pepper
1 tsp dill weed, dried

Thoroughly clean potatoes with vegetable brush and water. Boil potatoes for 20 minutes or until tender. Drain and cool potatoes for 20 minutes. Cut potatoes into quarters and mix with olive oil, onions, and spices. Refrigerate until ready to serve.

Yields 5 one-cup servings

Per serving:
Calories: 196 Total Fat: 6g Saturated Fat: 1g Cholesterol: 0mg Sodium: 17mg Protein: 4g Carbohydrates: 34g Fiber: 4g

4 points per serving