Meeting house potato salad

Yield: 6 Servings

Measure Ingredient
Stephen Ceideburg
1½ pounds Unpeeled, waxy boiling potatoes, scrubbed
3 tablespoons Olive oil
2 tablespoons Fresh lemon juice
2 tablespoons White wine or apple juice
2 tablespoons Dijon or prepared mustard
½ teaspoon Salt
2 Hard-cooked eggs, finely chopped
1 cup Finely diced celery
¼ cup Finely chopped shallots or onion
¼ cup Finely chopped green or red bell pepper
2 tablespoons Sweet or dill pickle relish

Cook potatoes in water to cover until tender, about 30 minutes; drain, cool thoroughly, peel and cut into 1-inch cubes in mixing bowl. Whisk oil with lemon juice, wine, mustard and salt. Pour over potatoes. Add chopped eggs, celery, shallots, green pepper and pickle relish, mix thoroughly. Cover and refrigerate overnight to blend flavors.

Per serving: 155 calories, 3 grams protein, 20 grams carbohydrate, 7 grams fat, 53 milligrams cholesterol, 245 milligrams sodium.

Francis Price writing in the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

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