Italian potato salad

Yield: 1 servings

Measure Ingredient
1 pounds New red potatoes
¼ cup Water
½ teaspoon Salt
1 small Red onion, thinly sliced
⅓ cup Sliced ripe olives
½ cup Chopped green pepper
1 \N Tomato, chopped
½ cup Italian dressing
2 tablespoons Snipped fresh parsley
1 tablespoon Parmesan Cheese

1. Scrub potatoes; cut crosswise into ¼ in. slices. Place in 1½ qt. microwave safe casserole. Add water and salt. COver with lid.

Microwave on high for 9-10 min. or until potatoes are tender; stirring once. Drain and cool.

2. Add onions, olives, green pepper, tomato, dressing and parsley. Mix lightly to coat evenly. Refrigerate until chilled. Stir before serving and sprinkle with cheese.

From: Shelia Morgan <sfmorgan@...>. Fatfree Digest [Volume 9 Issue 16] July 7, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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