Recipe of the month
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Parsley Potato Salad
Serves 6
Great flavor, crunch, and color – this salad has them all!
- 2 cups diced cooked red potatoes (about 3 medium)
- 1 medium rib of celery
- 2 tablespoons snipped fresh parsley
- 1 tablespoon chopped onion
- 1 tablespoon chopped red bell pepper
- 1/2 tablespoon cider vinegar
- 1 teaspoon dry mustard
- 1/2 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup fat-free or light mayonnaise dressing
- Pimiento or red bell pepper strips (optional)
In a large bowl, lightly toss together the potatoes, celery, parsley, onion, bell pepper, vinegar, mustard, celery seeds, salt, and pepper. Stir in the mayonnaise. Cover and refrigerate for several hours. To serve, garnish with the pimiento.
Nutrition Analysis (per serving): Calories 61; Total Fat 0.5 g; Saturated Fat 0 g; Trans Fat 0 g; Polyunsaturated Fat 0 g; Monounsaturated Fat 0 g; Cholesterol 0 mg; Sodium 189 mg; Carbohydrates 13 g; Fiber 1 g; Sugar 2 g; Protein 1 g; Dietary Exchanges: 1 starch
Source: American Heart Association Cookbook
Whitney Bundy, a registered dietitian and Director of the Food and Nutrition Department at Backus Hospital, said parsley contains three times as much vitamin C as oranges, and twice as much iron as spinach. It's an excellent source of vitamin K, vitamin A and folate, as well.
Oxalic acid is found in parsley. Oxalic acid prevents calcium absorption and may also contribute to gallstones and kidney stones. For the average person who eats a balanced diet, the small amounts of oxalic acid will not be a health factor. However, those with low calcium health concerns will not want to eat excessive amounts of parsley.