From Linda Bladholm’s A Fork on the Road
Spanish Potato Salad with Garlic
This dish is adapted from Food.com and makes a great appetizer served with olives and roasted red peppers.
3/4 pound red skin potatoes
1/2 cup mayonnaise
3 garlic cloves, mashed to a paste
2 tablespoons parsley, minced
Boil potatoes in salted water until tender; peel and cut into 1/2-inch chunks. In a bowl, combine mayonnaise, garlic and parsley. Fold the potatoes into the sauce and season with salt to taste. Serve at room temperature. Makes 4 servings.
Per serving: 268 calories (72 percent from fat), 22 g fat (3.3 g saturated, 5.4 g monounsaturated), 10.5 mg cholesterol, 2.2 g protein, 16.8 g carbohydrates, 1.4 g fiber, 163 mg sodium