Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Unpeeled - waxy boiling Scrubbed

  2. 3 tablespoons 45ml Olive oil

  3. 2 tablespoons 30ml Fresh lemon juice

  4. 2 tablespoons 30ml White wine or apple juice

  5. 2 tablespoons 30ml Dijon or prepared mustard

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 2 Hard-cooked eggs - finely chopped

  8. 1 cup 110g / 3.9oz Finely celery - diced

  9. 1/4 cup 15g / 1/2oz Finely chopped shallots or - onion

  10. 1/4 cup 36g / 1 1/3oz Finely chopped green or red - bell pepper

  11. 2 tablespoons 30ml Sweet or dill pickle relish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 grams protein, 20 grams carbohydrate, 7 grams fat, 53 milligrams cholesterol, 245 milligrams sodium. Francis Price writing in the Oregonian's FOODday, 1/12/93.

Comments

882,796
Send feedback