Recipe - Meeting House Potato Salad

Stephen Ceideburg
1 One half pound Unpeeled, waxy boiling
potatoes, scrubbed
3 tablespoon Olive oil
2 tablespoon Fresh lemon juice
2 tablespoon White wine or apple juice
2 tablespoon Dijon or prepared mustard
One half teaspoon Salt
2 Hardcooked eggs, finely
chopped
1 cup Finely minced celery
One fourth cup Finely chopped shallots or
onion
One fourth cup Finely chopped green or red
bell pepper
2 tablespoon Sweet or dill pickle relish

Cook potatoes in water to cover until tender, about 30 minutes; drain, cool
thoroughly, peel and cut into 1inch 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