Syracuse the salt city is the proud home of salt potatoes. I’m a big fan of these bite-size potatoes, but I’m not a fan of the salt used to cook them. My solution is to skip the salt bath and season the cooked potatoes Italian-style, with healthy olive oil and white balsamic vinegar.
Ingredients
How to Make It
- Rinse and lightly scrub the potatoes to remove any surface dirt. Place the potatoes in a large pot, cover with water, bring to a boil and cook until tender when pierced with a fork, about 20 minutes.
- Drain and cool the potatoes. Peel, if desired, then halve and slice into bite-size pieces (about 6 pieces per potato).
- Meanwhile, trim the beans and slice into 2-inch pieces. In a saucepan, bring 2 quarts of water to a boil. Add the beans and cook until tender but still crisp, about 5 to 7 minutes. Drain and cool.
- In a serving bowl, toss the beans with potatoes. Add the onion, olives, oregano, and basil. Drizzle with the olive oil and season with salt and ground pepper. Add the vinegar and toss lightly.
- Serve at room temperature. May be stored in the refrigerator for up to 24 hours.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 184 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Trans Fat 0.0 g |
Sodium 175 mg 3% |
carbohydrates 26 g 20% |
Dietary Fiber 4 g 11% |
Protein 3 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |