HOME STYLE POTATO SALAD

1 1/2 Pounds Small Red Potatoes 3 Tablespoons Sherry Vinegar or Red Wine Vinegar, divided 1/4 Teaspoon Black Pepper 3 Tablespoons Roasted Red Bell Peppers, finely chopped

2 Tablespoons Fresh Parsley, minced 1 Tablespoon Olive Oil 8 Chopped Kalamata Olives, pitted 2 Garlic Clove, minced

Cook the potatoes until done about 15-30 minutes. Cut in to ¼” slices. Mix the remaining ingredients in a small bowl. Stir to combine. Add to the potatoes and mix well. Serve.

SERVINGS 4; CALORIES 192; FAT 4.9 g; PROTEIN 5.3 g; CARBS 30.7 g; FIBER 3.6 g; CHOL 4 mg; IRON 2.9 mg; SODIUM 444 mg; CALC 46 mg SERVING SIZE= 1 Cup

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Updated 12/7/99