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Cooked by: Chef / Health: Low Fat / Last Modified: 3/24/2004 / Base: Low fat / Number of Servings: 6 |
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Directions: Prepare Seed Vinaigrette: In a wide frying pan, combine mustard seed,
cumin seed, and fennel seed. Cook over medium heat until fragrant (3 to 5
minutes), shaking pan often. Using back of a heavy spoon, coarsely crush
seeds. Remove from heat and mix in oil, vinegar, pepper, and garlic. Set
aside.
Prepare Potato Salad: Place unpeeled potatoes in a 5 to 6 quart pan and
add enough water to cover. Bring to a boil over high heat. Reduce heat,
partially cover, and boil gently until potatoes are tender when pierced
(25 to 30 minutes). Drain, immerse in cold water until cool, and drain
again. Cut into 3/4 inch cubes.
In a large bowl, gently mix potatoes, celery, onions, pepper, and seed
vinaigrette. Season to taste with salt. If made ahead, cover and
refrigerate for up to a day. Serve cold or at room temperature.
Per serving: 155 calories; 4g total fat (0.5g saturated fat); 27g
carbohydrates; 3g protein; 0mg cholesterol; 27mg sodium.
| Ingredients:
1 Teaspoon(s) Mustard Seed
1 Teaspoon(s) Cumin Seed
1 Teaspoon(s) Fennel Seed
2 Tablespoon(s) Olive Oil
1/3 Cup(s) Cider Vinegar
1/2 Teaspoon(s) Coarsely Ground Pepper
1 Centiliter(s) Minced Garlic
5 large Red Potatoes
1 Cup(s) Thinly Sliced Celery
1/2 Cup(s) Thinly Sliced Green Onions
1 small Red Pepper, finely chopped |
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