| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Side dishes, Salads*, Side dishes, Starches* | 8 | Servings | ||
INGREDIENTS
| 5 | md | Unpeeled round red potatoes; about 1-1/2# |
| 1/2 | c | Thinly sliced purple onion; separated into rings |
| 1/2 | c | Chopped celery |
| 1/3 | c | White wine vinegar |
| 2 | tb | Minced fresh dillweed |
| 1 1/2 | tb | Olive oil |
| 1 | tb | Water |
| 1/4 | ts | Salt |
| 2 | Cloves garlic; minced |
INSTRUCTIONS
Place potatoes in a saucepan. Cover with water; bring to a bol. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; let cool. Cut potatoes into 1/4-inch slices. Combine with onion and celery in a large bowl. Combine vinegar, dill, olive oil, water, salt, and garlic in a small bowl; stir with a wire whisk until blended. Add to potato mixture, tossing gently to coat. Cover and chill. Yield: 8 srvings (about 92 cal per 3/4-cup serving). Prot 2.1 / Fat 2.7 / Carb 15.3 / Chol 0 / Iron 1.3 / Sod 88 / Calcium 22 Recipe By : Cooking Light Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 08:54:29 +0100 From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
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