Who doesn’t love potatoes? Because they can be such a staple in our diet, our recipes are often redundant. We came up with a new way of enjoying potatoes that incorporates a slight tartness from grapefruit. This is a healthy salad that you can eat as is or as a side dish.
Yields: 6 servings | Serving Size: 1/6th of recipe | Calories: 222 | Total Fat: 10 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 174 mg | Carbohydrates: 31 g | Dietary Fiber: 5 g | Sugars: 2 g | Protein: 4 g | SmartPoints (Freestyle): 7
- 2 pounds potatoes (purple or yellow), peeled and chopped
- 12 asparagus spears
- 1 grapefruit
- 4 tablespoons capers
- 2 tablespoons wine vinegar
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1 teaspoon red peppercorns
- 2 tablespoons minced chives
- 2 chive blossoms (optional)
- Prepare a medium bowl with ice and water in it to to blanch the asparagus.
- In a pot of boiling salted water, boil the asparagus for 5 minutes then transfer them immediately to the bowl of ice water. Leave them there until they cool down then chop them.
- In the same pot of boiling water, cook the potatoes for 15 minutes or until tender. Drain and set aside.
- Peel and slice three-fourths of the grapefruit to wedges then squeeze the remaining fruit to get the juice.
- In a big bowl, mix the potatoes, asparagus, capers, chives, peppercorns and grapefruit.
- In a small bowl, mix the extra virgin olive oil, vinegar, salt and the grapefruit juice. Adjust the taste according to your taste.
- Pour the dressing to the salad then garnish with the chive blossoms if using.
If you liked this salad, then you will find these other amazing potato recipes good too!
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