| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Italian |
Italian3 |
6 |
servings |
INGREDIENTS
| 6 |
|
New potatoes; unpeeled |
| 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Dill; finely minced |
| 1/4 |
c |
Parsley; finely minced |
| 2 |
tb |
Toasted sesame seeds |
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Wine vinegar |
| 1 |
ts |
Dijon mustard |
| 1 |
tb |
Sugar |
|
|
Salt; to taste |
|
|
Fresh ground black pepper; to taste |
| 1/2 |
c |
Green olives; (ripe) sliced |
| 2 |
|
Hard-boiled eggs; chopped |
|
|
Dill weed sprigs |
INSTRUCTIONS
GARNISH
Cook potatoes in boiling water in their jackets, then peel and slice while
warm. Place in a large mixing bowl, add wine and toss lightly. In a small
bowl combine dill, parsley and sesame seeds. Add to potatoes and combine
gently. In a small bowl, combine oil, vinegar, mustard, sugar and salt and
pepper. Blend thoroughly, then pour over potatoes. Gently toss again and
chill for several hours or overnight. Just before serving, stir in green
olives. Garnish with eggs and dill sprigs.
Serves 6.
Per serving: 286 Calories (kcal); 16g Total Fat; (52% calories from fat);
6g Protein; 28g Carbohydrate; 71mg Cholesterol; 145mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates
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