Red Potato Salad with Soy Bacon and Fresh Herbs
I tried this recipe from Shape (July 2004) for 4th of July. I'll have to admit I used regular bacon, not soy bacon, but after trying it I think it would be just as good with no bacon at all and extra red onion. I'll also confess here that I used all dried herbs and not the fresh ones used in the recipe, but hell I did boil potatoes...I was tired of cooking after that! ;)
2 lb small red potatoes, quartered
8 strips soy bacon
1/2 cup minced red onion
1/4 cup fat-free mayonaisse
2 tbsp red wine vinegar
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tbsp chopped fresh rosemary
1/2 tsp salt
1/4 tsp freshly ground black pepper
Place potatotes in a large saucepan and add enough water to cover. Set pan over high heat and bring bo a boil. Reduce heat to medium and simmer 10 min. or until potatoes are fork-tender Drain and transfer to a large bowl.
Meanwhile, cook bacon in a skillet over med-hi heat until crisp (about 2 min. each side). Break into small pieces and add to drained potatoes along with the minced onion.
Stir remaining ingredients together in a small bowl. Add dressing to the potatoes and toss to coat. Serve warm or chilled. (Salad will last up to three days in the fridge.)
Nutrition score per serving (1 cup): 322 calories, 5% fat (2 g; 0 g saturated), 81% carbs (66 g) 14% protein (11 g), 6 g fiber, 44 mg calcium, 4 mg iron, 884 mg sodium