This bold potato salad is filled with the bright, piquant flavors typical of the Mediterranean. The olives contribute to a high fat content, but it’s the heart-healthy monounsaturated kind. Slideshows: More Potato Salad Recipes
For a crunchy texture and peppery flavor stir in thinly sliced radishes. Variation: Substitute pimento-stuffed green olives for the Kalamatas; substitute chopped fresh dill for the parsley. One serving: 176 cal, 10 gm fat, 1 gm sat fat, 21 gm carb, 4 gm fiber, 3 gm protein.
Serve as part of a lunch menu with shredded carrot salad and avocado toast: mash an avocado, spread on toasted crusty whole-grain bread and sprinkle with coarse salt, chile flakes and lemon juice.