Meeting House Potato Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 1/2 lbs: Unpeeled, waxy boiling potatoes, scrubbed
3 tbsp: Olive oil,
2 tbsp: Fresh lemon juice,
2 tbsp: White wine or apple juice,
2 tbsp: Dijon or prepared mustard,
1/2 tsp: Salt,
2: Hard-cooked eggs, finely chopped
1 cup: Finely diced celery,
1/4 cup: Finely chopped shallots or onion,
1/4 cup: Finely chopped green or red bell pepper,
2 tbsp: Sweet or dill pickle relish,
Directions:
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 Oregonians FOODday, 1/12/93.
Posted by Stephen Ceideburg
Source from luhu.jp
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 Oregonians FOODday, 1/12/93.
Posted by Stephen Ceideburg
Source from luhu.jp
Tags
Salads