Name: Meeting House Potato Salad
Ingredients: Stephen Ceideburg; 1 1/2 lb Unpeeled, waxy boiling potatoes, scrubbed; 3 tb Olive oil; 2 tb Fresh lemon juice; 2 tb White wine or apple juice; 2 tb Dijon or prepared mustard; 1/2 ts Salt; 2 Hard-cooked eggs, finely chopped; 1 c Finely diced celery; 1/4 c Finely chopped shallots or onion; 1/4 c Finely chopped green or red bell pepper; 2 tb Sweet or dill pickle relish

CATEGORY	CUISINE	TAG	YIELD
Eggs		Salads	6	Servings

INGREDIENTS

		Stephen Ceideburg
1 1/2	lb	Unpeeled, waxy boiling potatoes, scrubbed
3	tb	Olive oil
2	tb	Fresh lemon juice
2	tb	White wine or apple juice
2	tb	Dijon or prepared mustard
1/2	ts	Salt
2		Hard-cooked eggs, finely chopped
1	c	Finely diced celery
1/4	c	Finely chopped shallots or onion
1/4	c	Finely chopped green or red bell pepper
2	tb	Sweet or dill pickle relish

INSTRUCTIONS

Cook potatoes in water to cover until tender, about 30 minutes; drain, cool
thoroughly, peel and cut into 1-inch cubes in mixing bowl. Whisk oil with
lemon juice, wine, mustard and salt. Pour over potatoes. Add chopped eggs,
celery, shallots, green pepper and pickle relish, mix thoroughly. Cover and
refrigerate overnight to blend flavors.
Per serving: 155 calories, 3 grams protein, 20 grams carbohydrate, 7 grams
fat, 53 milligrams cholesterol, 245 milligrams sodium.
Francis Price writing in the Oregonian's FOODday, 1/12/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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