| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads | 4 | Servings | |
INGREDIENTS
| 4 | Red Potatoes, About | |
| 1/2 Lb.), 1/2 Lb. | ||
| 2 | c | + 1 T. Water Divided |
| 1/2 | c | 1/2 in. Pieces Diagonal |
| Cut Snow Peas | ||
| 1/2 | c | Chopped Celery |
| 2 | T | Thinly Sliced Green Onions |
| 1 | Unpeeled Red Apple | |
| Cut Into Thin Slices | ||
| 3 | T | White Wine Vinegar |
| 1 | T | Vegetable Oil |
| 1 | t | Dillweed |
| 1/2 | t | Sugar |
INSTRUCTIONS
Combine Potatoes & 2 C. Water in A Medium Saucepan; Bring To A Boil. Cover Saucepan, Reduce Heat & Simmer For 15 Min. OR Until Tender. Drain & Let Cool; Peel & Cut Into 1/4 Inch Slices & Set Aside. Cook Snow Peas in A Small Amount Of Boing Water 15 Sec. Drain. Rinse Under Cold Running Water; Drain Well. Combine Potatoes, Snow Peas, Celery, Green Onions & Apple Slices in A Medium Bowl. Toss Well. Combine Remaining 1 T. Water, Vinegar, Oil, Dillweed & Sugar, Dash Salt. Add To Potato Mixture, Tossing Gently To Coat. Cover & Chill Salad 1 Hour. (Fat 3.6, Chol. 0.)
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Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 15.2mg
Potassium: 169.2mg
Carbohydrates: 5.9g
Fiber: 1.7g
Sugar: 2.9g
Protein: 1.6g