Meeting House Potato Salad

Categories: Salads

Serves: 6 Servings

Ingredients:

Stephen Ceideburg
1 1/2 lb Unpeeled, waxy boiling
-potatoes, scrubbed
3 tb Olive oil
2 tb Fresh lemon juice
2 tb White wine or apple juice
2 tb Dijon or prepared mustard
1/2 ts Salt
2 Hard-cooked eggs, finely
-chopped
1 c Finely diced celery
1/4 c Finely chopped shallots or
-onion
1/4 c Finely chopped green or red
-bell pepper
2 tb Sweet or dill pickle relish

Instructions:
Cook potatoes in water to cover until tender, about 30 minutes; drain, cool
thoroughly, peel and cut into 1-inch cubes in mixing bowl. Whisk oil with
lemon juice, wine, mustard and salt. Pour over potatoes. Add chopped eggs,
celery, shallots, green pepper and pickle relish, mix thoroughly. Cover and
refrigerate overnight to blend flavors.

Per serving: 155 calories, 3 grams protein, 20 grams carbohydrate, 7 grams
fat, 53 milligrams cholesterol, 245 milligrams sodium.

Francis Price writing in the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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