INGREDIENTS

INSTRUCTIONS

Scrub the potatoes and put them on to boil in a large saucepan with
enough water to cover them. Bring to a boil, reduce the heat and
simmer until they are tender, about 30 minutes or so. While they are
cooking, mix the salad dressing and set aside. When the potatoes are
tender, drain them and run cold water over them until they can just  be
handled. Drain them and peel them. Dice them into 1/2" pieces. Add  the
onions, parsley and salad dressing, along with a pinch of basil.  Mix
gently and set aside. In a frypan, melt the margarine; beat the  eggs
together wtih a fork and pour them into the pan. Cook until one  side
is lightly browned and the top has begun to set. Slide out onto  a
plate, flip back into the pan and cook the second side. Slice the
omelet into thin strips and cut the strips into short lengths. Add  the
egg pieces to the salad and mix again, gently. Serve immediately,  or
keep warm in the oven (200f or less) until you are ready to serve.  If
you wish to serve it cold, chill for several hours in the  refrigerator
before serving.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 488
Calories From Fat: 242
Total Fat: 27.4g
Cholesterol: 139.5mg
Sodium: 116.2mg
Potassium: 1298.3mg
Carbohydrates: 50.8g
Fiber: 6.6g
Sugar: 2.6g
Protein: 10.8g