Dilled potato-apple salad

Yield: 4 servings

Measure Ingredient
4 smalls Red Potatoes (About
\N \N 1/2 Lb.)
2 cups + 1 T. Water Divided
½ cup (1/2 in. Pieces) Diagonal
\N \N Cut Snow Peas
½ cup Chopped Celery
2 tablespoons Thinly Sliced Green Onions
1 medium Unpeeled Red Apple
\N \N Cut Into Thin Slices
3 tablespoons White Wine Vinegar
1 tablespoon Vegetable Oil
1 teaspoon Dillweed
½ teaspoon Sugar

Combine Potatoes & 2 C. Water in A Medium Saucepan; Bring To A Boil.

Cover Saucepan, Reduce Heat & Simmer For 15 Min. OR Until Tender.

Drain & Let Cool; Peel & Cut Into ¼ Inch Slices & Set Aside.

Cook Snow Peas in A Small Amount Of Boing Water 15 Sec. Drain. Rinse Under Cold Running Water; Drain Well. Combine Potatoes, Snow Peas, Celery, Green Onions & Apple Slices in A Medium Bowl. Toss Well.

Combine Remaining 1 T. Water, Vinegar, Oil, Dillweed & Sugar, Dash Salt. Add To Potato Mixture, Tossing Gently To Coat. Cover & Chill Salad 1 Hour. (Fat 3⅗, Chol. 0.)

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