Dilled potato-apple salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Red Potatoes (About |
| 1/2 Lb.) | ||
| 2 | cups | + 1 T. Water Divided |
| ½ | cup | (1/2 in. Pieces) Diagonal |
| Cut Snow Peas | ||
| ½ | cup | Chopped Celery |
| 2 | tablespoons | Thinly Sliced Green Onions |
| 1 | medium | Unpeeled Red Apple |
| Cut Into Thin Slices | ||
| 3 | tablespoons | White Wine Vinegar |
| 1 | tablespoon | Vegetable Oil |
| 1 | teaspoon | Dillweed |
| ½ | teaspoon | Sugar |
Directions
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.)