Potato salad with dill vinaigrette

Yield: 8 Servings

Measure Ingredient
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
1 tablespoon Water
¼ teaspoon Salt
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@...>

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