| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Vegetables |
12 |
Servings |
INGREDIENTS
| 4 |
c |
Cooked new potatoes cut into 1/2-inch pieces |
| 1/2 |
c |
Chopped red bell peppers |
| 1/2 |
c |
Chopped green bell peppers |
| 1/2 |
c |
Chopped yellow bell peppers |
| 1/4 |
c |
Chopped celery |
| 1/4 |
c |
Chopped red onion |
| 1/4 |
c |
Chopped fresh chives |
| 2 |
tb |
Fresh flat-leaf parsley chopped |
| 1/4 |
c |
Puritan oil |
| 2 |
tb |
Red-wine vinegar |
| 1 |
tb |
Chopped fresh thyme or 1 teaspoon dried |
|
|
Salt to taste |
|
|
Ground pepper to taste |
INSTRUCTIONS
In large bowl, combine potatoes, bell peppers, celery, red onion, chives
and parsley, tossing gently to mix. In small bowl, combine oil, vinegar,
thyme, salt, pepper. Pour dressing over potato mixture, tossing gently to
combine. Serve at room temperature. 12 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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