Name: New Potato Salad with Dried Tomatoes
Ingredients: 3 lb Small new potatoes, scrubbed; And quartered; 1 1/2 ts Salt; 1 oz Dried tomato halves; 1/3 c Boiling water; 2 tb Olive oil; 1 1/2 c Sliced celery; 1/2 c Chopped celery leaves; 4 Green onions, sliced with; Some of the green; 1/4 c Snipped fresh dill "OR"; 1 tb Dried dillweed; 1/3 c Reduced fat sour cream; 1/3 c Lowfat plain yogurt; 1 tb Prepared white horseradish; 1/4 ts Pepper

If light reading is our passion, then Owen’s prose style is not for us. His paragraphs are tightly packed; his thoughts demanding. His analysis of the heart cannot be skimmed quickly. But in our age of constant and instant upgrade to faster models, this is exactly what many of us need: a slow read, a careful application- allowing ourselves to feel the wounds made by Owen’s sensitive eye surgery, and, as a result, discovering that we see our God more clearly, that we love His Son more fully and serve Him in the power of the Spirit more thoroughly. If this is what we need - as it surely is - Owen, though dead, still speaks, and in providence of God is still there to help and guide us.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Salads, Potatoes, Vegetables, Vegetarian, Side dish	8	Servings

INGREDIENTS

3	lb	Small new potatoes, scrubbed
		And quartered
1 1/2	ts	Salt
1	oz	Dried tomato halves
1/3	c	Boiling water
2	tb	Olive oil
1 1/2	c	Sliced celery
1/2	c	Chopped celery leaves
4		Green onions, sliced with
		Some of the green
1/4	c	Snipped fresh dill "OR"
1	tb	Dried dillweed
1/3	c	Reduced fat sour cream
1/3	c	Lowfat plain yogurt
1	tb	Prepared white horseradish
1/4	ts	Pepper

INSTRUCTIONS

Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp.
of the salt.  Partially cover and bring to a boil over high heat. Boil
gently for 15 minutes, or until potatoes are tender but still firm.
Meanwhile, place dried tomatoes in a small bowl. Cover with boiling water.
Let stand 10 minutes.
Drain potatoes well; return to pot.  Sprinkle olive oil and 1/2 tsp. of the
salt over potatoes, tossing lightly to coat.
Cut dried tomatoes into thin slivers and add to potatoes. Stir in celery,
celery leaves, green onions, ad dill. Spoon into large bowl; cover and
refrigerate at this point if preparting ahead.
Combine sour cream, yogurt, horseradish, pepper and remaining 1/2 tsp. salt
in a small bowl.  Pour over potato mixture and toss gently to coat. Cover
and refrigerate up to 24 hours. Makes 8 servings.
Approximate nutritional analysis: 182 calories per serving; 4 g protein; 32
g carbohydrate; 5 g fat (24% of calories); 3 g fiber; 5 mg cholesterol; 522
mg sodium; 37% of the Daily Value for vitamin C.
From the American Health, June 1995, page 90. Submitted By
ARLENES@HOLLY.COLOSTATE.EDU  On
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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