| 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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