| 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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