Yield: 6 Servings
|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|
|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