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Tossed Red Potatoes & Portobello's (LOWFAT)

5 cups sliced red potato (about 2 1/4 pounds)
1/2 cup green onions, sliced
1/4 cup fresh parsley, chopped
3 tablespoons lemon juice
2 tablespoons capers
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
1/4 teaspoon black pepper
8 garlic cloves, minced
2 portobello mushroom caps, thinly sliced

1. Bring potatoes to a boil in a large saucepan.
2. Reduce heat and simmer until tender.
3. Drain and cool.
4. In a large bowl combine green onions, garlic, lemon juice, capers, olive oil, vinegar, parsley, basil, oregano, tarragon and black pepper. Mix.
5. Add potatoes and portobello's. Toss well.

8 servings (serving size: 1 cup)
Cal 119, Fat 3.6g, Pro 2.8g, Carb 20g, Fiber 2.10g, Chol 0mg, Iron 1.30mg, Sod 177mg, Calcium 24mg