New potato salad with green olives
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | New potatoes; unpeeled | |
| ½ | cup | Dry white wine |
| ¼ | cup | Dill; finely minced |
| ¼ | cup | Parsley; finely minced |
| 2 | tablespoons | Toasted sesame seeds |
| ⅓ | cup | Olive oil |
| ¼ | cup | Wine vinegar |
| 1 | teaspoon | Dijon mustard |
| 1 | tablespoon | Sugar |
| Salt; to taste | ||
| Fresh ground black pepper; to taste | ||
| ½ | cup | Green olives; (ripe) sliced |
| 2 | Hard-boiled eggs; chopped | |
| Dill weed sprigs | ||
Directions
GARNISH
Cook potatoes in boiling water in their jackets, then peel and slice while warm. Place in a large mixing bowl, add wine and toss lightly. In a small bowl combine dill, parsley and sesame seeds. Add to potatoes and combine gently. In a small bowl, combine oil, vinegar, mustard, sugar and salt and pepper. Blend thoroughly, then pour over potatoes. Gently toss again and chill for several hours or overnight. Just before serving, stir in green olives. Garnish with eggs and dill sprigs.
Serves 6.
Per serving: 286 Calories (kcal); 16g Total Fat; (52% calories from fat); 6g Protein; 28g Carbohydrate; 71mg Cholesterol; 145mg Sodium Food Exchanges: 1½ Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
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