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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