Title: Crunch Blue Cheese Potato Salad
Categories: Salad
Yield: 4 Servings

4	sm	New potatoes
1/4	c	Tarragon wine vinegar
2	ts	Dijon-style mustard
1/2	ts	Salt
1		Clove garlic, minced
1	c	Finely sliced carrots
1	c	Diced celery
4		Hard-cooked eggs, peeled and
		Sliced
1/2	c	Chopped red onion
1/2	c	Diced green pepper
4	oz	Crumbled blue cheese
1	c	Halved cherry tomatoes
1/4	c	Chopped parsley
		Freshly ground pepper
1/4	c	Diet mayonnaise

In medium saucepan cook unpeeled potatoes in boiling water to cover, until tender, about 25 minutes. Drain potatoes and slice while still warm. In small bowl, mix together vinegar, mustard, salt and garlic. Pour over potatoes, lifting gently to coat. Refrigerate until chilled. On a large, shallow serving platter, arrange remaining vegetables in rows, in order given, for best color arrangement. Chill. Sprinkle with parsley and pepper. At the table, carfelly toss with mayonnaise. DEAL-A-MEAL CARDS USED: 1 Bread 2 Meat 1 Vegetable 2 Fat

Taken from Richard Simmon's Deal-A-Meal Golden Edition Cookbook

Enjoy!

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