Vlf italian potato salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | New red potatoes |
| ¼ | cup | Water |
| 1 | small | Red onion, thinly sliced |
| x | Several sliced ripe black | |
| Olives (optional) | ||
| 1 | small | Cucumber, chopped |
| 1 | Tomato, chopped | |
| ½ | cup | Fat free Italian dressing |
| 2 | tablespoons | Snipped fresh parsley |
Directions
1. Scrub potatoes; cut crosswise into ¼ in. slices. Place in 1½ qt. microwave safe casserole. Add water. Cover with lid. Microwave on high for 9-10 min. or until potatoes are tender; stirring once.
Drain and cool.
2. Add onions, olives, cucumber, tomato, dressing and parsley. Mix lightly to coat evenly. Refrigerate until chilled. Stir before serving.
From: tdrake@... (Theodore E. Drake) Fatfree Digest [Volume 9 Issue 20] July 11, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV