Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Med. potatoes |
\N \N | Pinch of salt |
1 \N | Med. onion, finely minced |
1 \N | Med. dill pickle, chopped |
½ teaspoon | Capers, rinsed |
½ cup | White chicken stock |
1 tablespoon | Vegetable oil |
2 teaspoons | Spicy mustard |
1 tablespoon | Vinegar, or lemon juice |
\N \N | Freshly ground pepper |
Cook the potatoes in their jackets in lightly salted water. When the potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk the remaining ingredients. Taste, and adjust seasonings. Pour dressing over the potatoes, and marinate for 30 min. before serving the salad. Serve warm or cold. Serving size = 1 cup Calories = 146 Exchanges = 1-½ starch, ½ vegetable, ½ fat Protein = 3 grams Carbohydrates = 26 grams Fat = 4 grams Fiber = 3 grams Sodium = 298 mgrams Cholesterol = 0 mgrams