Prep 15 mins
Cook 15 mins
This is another good one from the Low-Fat Living for Real People cookbook.
- 1 1⁄2 lbs small red potatoes, cubed,not peeled
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- Simmer potatoes in water until tender, about 15 minutes.
- While they are cooking, saute onion in oil until tender.
- Combine potatoes with onion and herbs.
- Serve warm or at room temperature.
Very bland, the only redeemable taste was the onions, besides that not a lot there. I don't think I will be making this again. Thanks for the idea though! I am new to cooking and this was very easy to make, quite quick as well.
We decided to try this as a side for dinner because as a family, we're trying to lower our daily sodium intakes and most traditional potato salads seem to have more sodium in them than we'd like. The herbs went well together, but it was kind of dry for our tastes. Adding some low sodium Smart Balance spread to mine seemed to help with that, but obviously that is personal taste. We're glad we tried it, but I'm not sure if we'll be making it again. Thank you for the idea!
I cannot believe that this has never been reviewed. I added about 4 Tbsp of white wine vinegar the the steaming spuds just after draining the water from them and before adding onion herb mix. That addition of the vinegar brought the recipe to 5 stars for me but it's not in the original recipe so I'm giving it 4 because the potential is there. Whats not to love about a great tasting spud salad that is made in a few mins and is delicious hot or at room temp (haven't tried cold yet) that has only 8% fat?? I'm a fan. Made for Photo Forum "Magic of Herbs event", Aug 09.