Recipe - Balsamic Potato Salad

2 pound New Red Potatoes *
1 cup Maionnese
One fourth cup Balsamic Vinegar
1 tablespoon Olive Oil
2 teaspoon Salt
One half teaspoon Fresh Ground Pepper
1 cup Sliced Scallions
1 One half cup Coarsely Chopped Celery
1 cup Sliced Radishes

GARNISH
Romaine Lettuce Leaves

Cook potatoes in a large pot of boiling salted water over medium heat just
until tender, 1520 minutes. Meanwhile, make balsamic dressing: Whisk
maionnese, balsamic vinegar, olive oil, salt and pepper in a large bowl
until

blended. Stir in all but 2 tablespoon cut or sliced up scallions. Drain potatoes well in a
colander. Transfer to bow; add dressing and gently toss to coat. Let
potatoes cool to room temperature. Add celery and radishes to potatoes in
bowl and toss gently to combine. Line serving bowl with romaine leaves and
spoon potato salad onto lettuce. Sprinkle salad with reserved scallions.

Posted to JEWISHFOOD digest V97 #311 by BNLImp@aol.com on Nov 28, 1997