| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | February 19, Gourmet/bon | 1 | Servings | |
INGREDIENTS
| 1 | lb | Small red potatoes, about |
| 2 | Red Delicious apples, about | |
| 3/4 pound | ||
| 1 | Rib celery, sliced thin | |
| 1 | Scallion, sliced thin | |
| 1 | T | Fresh lemon juice |
| 1 | T | Dijon-style mustard, or to |
| taste | ||
| 1/2 | t | Sugar |
| 2 | t | Fresh parsley leaves |
| 1/2 | c | Heavy cream |
| 1 | t | Salt |
INSTRUCTIONS
7 In a steamer set over boiling water steam the potatoes, cut into 1/2-inch dice, covered, for 7 to 10 minutes, or until they are tender, and let them cool. In a large bowl combine the apples, cut into 1.2-inch dice, with the potatoes, the celery, and the scallion. In a small bowl whisk together the lemon juice, the mustard, the sugar, the parsley, the cream, the salt, and freshly ground black pepper to taste. Pour the dressing over the potato mixture and toss the salad gently but thoroughly. Serves 4. Gourmet February 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 825
Calories From Fat: 471
Total Fat: 53.4g
Cholesterol: 226.5mg
Sodium: 3286.3mg
Potassium: 225.1mg
Carbohydrates: 59.3g
Fiber: 11.8g
Sugar: 3.4g
Protein: 30.6g