Recipe - Italian Potato Salad

1 pound New red potatoes
One fourth cup Water
One half teaspoon Salt
1 small Red onion, thinly cut or sliced up
1/3 cup Sliced ripe olives
One half cup Chopped green pepper
1 Tomato, chopped
One half cup Italian dressing
2 tablespoon Snipped fresh parsley
1 tablespoon Parmesan Cheese

1. Scrub potatoes; cut crosswise into One fourth in. slices. Place in 1 One half qt.
microwave safe casserole. Add water and salt. COver with lid. Microwave on
high for 910 min. or until potatoes are tender; stirring once. Drain and
cool.

2. Add onions, olives, green pepper, tomato, dressing and parsley. Mix
lightly to coat evenly. Refrigerate until chilled. Stir before serving and
sprinkle with cheese.

From: Shelia Morgan sfmorgan@comp.uark.edu. Fatfree Digest [Volume 9
Issue 16] July 7, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip