| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | German | Diabetic, Salads | 4 | Servings |
INGREDIENTS
| 4 | Med. potatoes | |
| Pinch of salt | ||
| 1 | Med. onion, finely minced | |
| 1 | Med. dill pickle, chopped | |
| 1/2 | ts | Capers, rinsed |
| 1/2 | c | White chicken stock |
| 1 | tb | Vegetable oil |
| 2 | ts | Spicy mustard |
| 1 | tb | Vinegar, or lemon juice |
| Freshly ground pepper |
INSTRUCTIONS
Cook the potatoes in their jackets in lightly salted water. When the potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk the remaining ingredients. Taste, and adjust seasonings. Pour dressing over the potatoes, and marinate for 30 min. before serving the salad. Serve warm or cold. Serving size = 1 cup Calories = 146 Exchanges = 1-1/2 starch, 1/2 vegetable, 1/2 fat Protein = 3 grams Carbohydrates = 26 grams Fat = 4 grams Fiber = 3 grams Sodium = 298 mgrams Cholesterol = 0 mgrams From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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