| 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
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”