Title: Dilled Potato-Apple Salad
Categories: Salad
Yield: 4 Servings
| 4 | sm | Red Potatoes (About |
| | | 1/2 Lb.) |
| 2 | c | + 1 T. Water Divided |
| 1/2 | c | (1/2 in. Pieces) Diagonal |
| | | Cut Snow Peas |
| 1/2 | c | Chopped Celery |
| 2 | tb | Thinly Sliced Green Onions |
| 1 | md | Unpeeled Red Apple |
| | | Cut Into Thin Slices |
| 3 | tb | White Wine Vinegar |
| 1 | tb | Vegetable Oil |
| 1 | ts | Dillweed |
| 1/2 | ts | Sugar |
Combine Potatoes & 2 C. Water in A Medium Saucepan; Bring To A Boil. Cover
Saucepan, Reduce Heat & Simmer For 15 Min. OR Until Tender. Drain & Let
Cool; Peel & Cut Into 1/4 Inch Slices & Set Aside.
Cook Snow Peas in A Small Amount Of Boing Water 15 Sec. Drain. Rinse Under
Cold Running Water; Drain Well. Combine Potatoes, Snow Peas, Celery, Green
Onions & Apple Slices in A Medium Bowl. Toss Well. Combine Remaining 1 T.
Water, Vinegar, Oil, Dillweed & Sugar, Dash Salt. Add To Potato Mixture,
Tossing Gently To Coat. Cover & Chill Salad 1 Hour. (Fat 3.6, Chol. 0.)