Title: Zesty Potato Salad
Categories: Salad Vegetable Diet Heart
Yield: 12 Servings

2	lb	Small round red potatoes
1/3	c	Chopped green onions
1/4	c	Chopped fresh parsley
10 1/2	oz	Can low-sodium chicken broth undiluted
1/4	c	Cider vinegar
2	tb	Vegetable oil
1	tb	Coarse-grained mustard
1	ts	Sugar
1/4	ts	Salt
1/4	ts	Freshly ground pepper

Wash potatoes. Cook in boiling water to cover 15 minutes or until tender; drain and cool slightly. Slice potatoes, and place in a large bowl. Add green onions and parsley.

Combine chicken broth and remaining ingredients in a small saucepan; bring to a boil. Pour mixture over potatoe mixture; toss gently. Cover and refrigerate at least 8 hours. Serve with a slotted spoon.

Nutritional Information Per Serving: (1/2-cup serving) Calories 83 % fat per serving 26 Protein 1.9 Fat 2.4 Saturated fat 0.4 Carbohydrate 13.8 Fiber 1.5 Cholesterol 0 Sodium 73

Source: The Healthy Heart Cookbook

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