Recipe - Potato Salad With Dill Vinaigrette

5 md Unpeeled round red potatoes;
about 11/2#
One half cup Thinly cut or sliced up purple onion;
separated into rings
One half cup Chopped celery
1/3 cup White wine vinegar
2 tablespoon Minced fresh dillweed
1 One half tablespoon Olive oil
1 tablespoon Water
One fourth teaspoon Salt
2 Cloves garlic; minced

Place potatoes in a saucepan. Cover with water; bring to a bol. Cover,
reduce heat, and simmer 20 minutes or until tender. Drain; let cool.

Cut potatoes into 1/4inch slices. Combine with onion and celery in a large
bowl. Combine vinegar, dill, olive oil, water, salt, and garlic in a small
bowl; stir with a

wire whisk until blended. Add to potato mixture, tossing gently to coat.
Cover and chill.

Yield: 8 srvings (about 92 cal per 3/4cup serving).

Prot 2.1 / Fat 2.7 / Carb 15.3 / Chol 0 / Iron 1.3 / Sod 88 / Calcium 22
Recipe By : Cooking Light

Posted to EATL Digest 7 November 96

Date: Fri, 8 Nov 1996 08:54:29 +0100

From: Kaye Sykes Sykes.Kaye@UNIFACE.NL