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Title: Vlf Italian Potato Salad
Categories: Italian Lowfat Salad
Yield: 1 Servings
| 1 | lb | New red potatoes |
| 1/4 | c | Water |
| 1 | sm | Red onion, thinly sliced |
| x | Several sliced ripe black | |
| Olives (optional) | ||
| 1 | sm | Cucumber, chopped |
| 1 | Tomato, chopped | |
| 1/2 | c | Fat free Italian dressing |
| 2 | tb | Snipped fresh parsley |
1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt. microwave safe casserole. Add water. Cover with lid. Microwave on high for 9-10 min. or until potatoes are tender; stirring once. Drain and cool.
2. Add onions, olives, cucumber, tomato, dressing and parsley. Mix lightly to coat evenly. Refrigerate until chilled. Stir before serving.
From: tdrake@metronet.com (Theodore E. Drake) Fatfree Digest [Volume 9 Issue 20] July 11, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
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