MITCHELL'S Potato salad with lemon vinaigrette

[Guest guest]

* Exported from MasterCook *

 

Potato Salad with Lemon Vinaigrette

 

Recipe By :Paulette Mitchell 2000

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds unpeeled new red potatoes -- scrubbed

1 large tomato -- 1/4-inch slices

1/2 cup coarsely chopped green onions with tops

1/4 cup coarsely chopped celery leaves

1/2 cup Lemon Vinaigrette

 

1. Cook the potatoes in Salted boiling water until just tender, about 15 to

18 minutes. Drain and rinse with Cool water, then drain again. Let Cool to

the touch.

 

2. Cut the potatoes into quarters; transfer them to a medium bowl. Add the

tomato, green onions, and celery leaves in a medium bowl; toss gently.

Whisk the dressing; add it to the salad and toss again. Use a slotted spoon

to serve the salad.

 

TIP - This salad will keep for up to 2 days in a tightly closed container

in the refrigerator. Bring to room temperature for serving.

 

Source:

" Vegetarian Sandwiches [iSBN 0811825019] "

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

 

Per Serving (excluding unknown items): 97 Calories; trace Fat (1.7%

calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 14mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable.

 

NOTES : Unlike typical American potato salad, this one contains no

mayonnaise. To add color to the plate, serve a mound of the salad atop a

thin tomato slice.

 

Nutr. Assoc. : 4608 0 4845 2516 0