Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Unpeeled, waxy boiling
-potatoes, scrubbed
3 tb Olive oil
2 tb Fresh lemon juice
2 tb White wine or apple juice
2 tb Dijon or prepared mustard
1/2 ts Salt
2 Hard-cooked eggs, finely
-chopped
1 c Celery, finely diced
1/4 c Shallots or onion,
-finely chopped
1/4 c Green or red bell pepper,
-finely chopped
2 tb Sweet or dill pickle relish
Cook potatoes in water to cover until tender, about 30
minutes; drain, cool thoroughly, peel and cut into
1-inch cubes in mixing bowl. Whisk oil with lemon
juice, wine, mustard and salt. Pour over potatoes. Add
chopped eggs, celery, shallots, green pepper and
pickle relish, mix thoroughly. Cover and refrigerate
overnight to blend flavors.
Per serving: 155 calories, 3 g protein, 20 g carbs, 7 g fat,
53 mg cholesterol, 245 mg sodium.
