Vlf italian potato salad

Yield: 1 servings

Measure 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

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

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