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CATEGORY CUISINE TAG YIELD
New Zealand Salad 6 Servings

INGREDIENTS

6 Medium, fist-sized potatoes
2/3 c Olive oil
3/4 c Red wine vinegar
1 1/2 t Salt
Generous dose of fresh black
pepper pepper
3 Scallions, whites & greens
finely minced
1 Bell pepper, sliced very
thin
1/4 c Parsley, finely minced
Chunks of ripe red tomato

INSTRUCTIONS

submitted by: THID@VOYAGER.CO.NZ (Theresa, Tauranga, New Zealand)
SCRUB POTATOES, SLICE 1/2 LENGTHWISE, THEN INTO VERY THIN SLICES.
COMBINE POTATO, OIL, VINEGAR & PEPPER IN A LARGE SAUCEPAN BRING TO
BOIL, THEN COVER & LOWER HEAT TO A SHY SIMMER. COOK UNTIL POTATOES  ARE
JUST TENDER (20-30 MIN) REMOVE FROM HEAT, TRANFER TO A BOWL &  CHILL
THOROUGHLY BEFORE SERVING, STIR IN SCALLIONS & PEPPER SLICES  SERVE
GARNISHED WITH PARSLEY & CHUNKS OF TOMATO. POTATOES ARE COOKED  IN
THEIR MARINADE WHICH GIVES THEM AN UNUSUAL FLAVOUR. THE TRICK IS  TO
SLICE THE POTATOES VERY THIN. 6 SERVINGS.  DAVE
<DAVIDG@CLAM.RUTGERS.EDU>  RECIPEINTERNET LIST SERVER  RECIPE ARCHIVE -
22 APRIL 1996  From the 'RECIPEinternet: Recipes from Around the World'
recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 234
Calories From Fat: 213
Total Fat: 24.1g
Cholesterol: 0mg
Sodium: 694.1mg
Potassium: 191.3mg
Carbohydrates: 3.9g
Fiber: 1.1g
Sugar: 2.1g
Protein: <1g


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