Date: Sun, 10 Jul 94 11:25:50 CDT
From: firstname.lastname@example.org (Theodore E. Drake)
VLF Italian Potato Salad
1 lb. new red potatoes
1/4 c. water
1 small red onion, thinly sliced
several sliced ripe black olives (optional)
1 small cucumber, chopped
1 tomato, chopped
1/2 c. fat free Italian dressing
2 T. snipped fresh parsley
1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt.
microwave safe casserole. Add water. Cover with lid. Microwave on
high for 9-10 min. or until potatoes are tender; stirring once. Drain and cool.
2. Add onions, olives, cucumber, tomato, dressing and parsley. Mix lightly
to coat evenly. Refrigerate until chilled. Stir before serving.