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Source: http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/recipes.html
16 small new potatoes (5 cups)
2 tbsp olive oil
1/4 cup green onions, chopped
1/4 tsp black pepper
1 tsp dill weed, dried
Thoroughly clean potatoes with vegetable brush and water.
Boil potatoes for 20 minutes or until tender.
Drain and cool potatoes for 20 minutes.
Cut potatoes into quarters and mix with olive oil, onions, and spices.
Refrigerate until ready to serve.
Makes 5 servings
Serving Size: 1 cup
Per Serving:
Calories: 196
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 17 mg
Protein: 4 g
Carbohydrate: 34 g
Calcium: 31 mg
Magnesium: 46 mg
Potassium: 861 mg
Fiber: 4 g
