Potato salad - chef's

Yield: 6 servings

Measure Ingredient
2 pounds Red potatoes, boiled & cubed
½ cup Safflower oil
4 tablespoons White wine
2 tablespoons Lemon juice
1 teaspoon Oregano
1 teaspoon Soy sauce
¾ pounds Fresh mushrooms, sliced
4 ounces Snow peas, fresh & trimmed
¼ pounds Ham, cubed
1 Bell pepper, cut in strips
1 Stalk celery with leaves, diced
3 Scallions, sliced
3 tablespoons Parsley
1 Head iceberg lettuce

Stir together oil, wine, lemon, oregano, and soy sauce. Pour over mushrooms; set aside. Steam peas 3 minutes; set aside. Place potatoes in serving bowl; add mushrooms and sauce, snow peas, ham, green pepper, celery, scallions, parsley; toss together with lettuce. Chill. Serves 6

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