Yield: 8 Servings
|5 mediums||Unpeeled round red potatoes; about 1-1/2#|
|½ cup||Thinly sliced purple onion; separated into rings|
|½ cup||Chopped celery|
|⅓ cup||White wine vinegar|
|2 tablespoons||Minced fresh dillweed|
|1½ tablespoon||Olive oil|
|2 \N||Cloves garlic; minced|
Place potatoes in a saucepan. Cover with water; bring to a bol. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; let cool.
Cut potatoes into ¼-inch slices. Combine with onion and celery in a large bowl. Combine vinegar, dill, olive oil, water, salt, and garlic in a small bowl; stir with a
wire whisk until blended. Add to potato mixture, tossing gently to coat.
Cover and chill.
Yield: 8 srvings (about 92 cal per ¾-cup serving).
Prot 2⅒ / Fat 2.7 / Carb 15.3 / Chol 0 / Iron 1.3 / Sod 88 / Calcium 22 Recipe By : Cooking Light
Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 08:54:29 +0100 From: Kaye Sykes <Sykes.Kaye@...>