Warm-Sage-Potato Salad

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<mx2 source= " MasterCook 5.0 " date= " September 05, 2000 " >

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<Nam>

Warm Sage-potato Salad

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<RcpE name= " Warm Sage-potato Salad " author= " Weight Watchers, July/August 2000 " >

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<![CDATA[

* Exported from MasterCook *

 

Warm Sage-potato Salad

 

Recipe By :Weight Watchers, July/August 2000

Serving Size : 6 Preparation Time :0:00

Categories : Salads And Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 pounds new potatoes -- rinsed

2 tablespoons Champagne vinegar

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 1/2 tablespoons chopped fresh chives

2 teaspoons chopped fresh sage

 

1. Place the potatoes in a saucepan with enough water to cover them, and then

bring the water to a boil, Simmer until the potatoes

are tender when pierced with a knife, about 20 minutes. Drain; let cool for 10

minutes.

 

2. Cut the potatoes in half (or quarters if potatoes are large) and place them

in a bowl. Drizzle the potatoes with the vinegar and

toss; add the salt and pepper. Sprinkle the chives and sage over the potatoes

and gently toss until the seasonings are blended.

Serve warm or at room temperature.

 

Per serving (1/2 cup): 116 Calories, 0 g T fat, 0 g sat fat, 0 mg Chol, 104 mg

sod, 26 g T carb, 2 g fib, 3 g prot, 16 mg calc.

POINTS: 2

 

S(Formatted by):

" KES on 9/5/00 "

Copyright:

" 2000 Weight Watchers International "

 

- - - - - - - - - - - - - - - - - - -

 

 

NOTES : Got a yen for something tasty and tangy? Douse spuds with some vinegar,

but rather than reaching for the oil, grab a handful

of fresh herbs. Going on a picnic? Take this dish; it's mayo-less, so there's no

need to worrying about the dressing spoiling.

 

Nutr. Assoc. : 0 0 0 0 0 0

 

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<Serv qty= " 6 " />

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<CatS>

<CatT>

Salads And Vegetables

</CatT>

</CatS>

<IngR name= " new potatoes " unit= " pounds " qty= " 1 3/4 " >

<IPrp>

rinsed

</IPrp>

</IngR>

<IngR name= " Champagne vinegar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " freshly ground black pepper " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " chopped fresh chives " unit= " tablespoons " qty= " 2 1/2 " ></IngR>

<IngR name= " chopped fresh sage " unit= " teaspoons " qty= " 2 " ></IngR>

<DirS>

<DirT>

1. Place the potatoes in a saucepan with enough water to cover them, and then

bring the water to a boil, Simmer until the potatoes

are tender when pierced with a knife, about 20 minutes. Drain; let cool for 10

minutes.

</DirT>

<DirT>

2. Cut the potatoes in half (or quarters if potatoes are large) and place them

in a bowl. Drizzle the potatoes with the vinegar and

toss; add the salt and pepper. Sprinkle the chives and sage over the potatoes

and gently toss until the seasonings are blended.

Serve warm or at room temperature.

</DirT>

<DirT>

Per serving (1/2 cup): 116 Calories, 0 g T fat, 0 g sat fat, 0 mg Chol, 104 mg

sod, 26 g T carb, 2 g fib, 3 g prot, 16 mg calc.

POINTS: 2

</DirT>

</DirS>

<AltS label= " Formatted by " source= " KES on 9/5/00 " />

<CpyR>

2000 Weight Watchers International

</CpyR>

<Note>

Got a yen for something tasty and tangy? Douse spuds with some vinegar, but

rather than reaching for the oil, grab a handful of

fresh herbs. Going on a picnic? Take this dish; it & apos;s mayo-less, so there's

no need to worrying about the dressing

spoiling. & #013; & #010;

</Note>

</RcpE></mx2>