Title: Potato Salad with Dill Vinaigrette
Categories: Vegetable Salad
Yield: 8 Servings

5	md	Round red potatoes about
1 1/2	lb	-- unpeeled
1/2	c	Thinly sliced purple onion
		Separated into rings
1/2	c	Celery -- chopped
1/3	c	White wine vinegar
2	tb	Fresh dillweed -- minced
1 1/2	tb	Olive oil
1	tb	Water
1/4	ts	Salt
2		Cloves garlic -- minced

Place potatoes in a saucepan. Cover with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; let cool. Cut potatoes into 1/4-inch 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 3/4-cup serving).

Prot 2.1 / Fat 2.7 / Carb 15.3 / Chol 0 / Iron 1.3 / Sod 88 / Calcium 22

Recipe By : Cooking Light

From: Dorothy Tapping Date: 11 Jun 97 Mastercook Recipes (Mailing List) Ä

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