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potato-salad-4 recipe

Date: Sat, 29 Jul 1995 22:37:28 +0300
 From: Jody Bar-On (jodyb@techunix.technion.ac.il)
 Here is a salad which has gotten raves from my SAD friends 
 this summer.  Twice we invited a crowd over, and "disappointed" them by 
 not serving bar-b-qued flesh... but we seem to have been redeemed by 
 these salads, among other VLF things, including some good deserts, vegie 
 and pita dips.  Anyway, here is the salad recipe:
 6 large potatoes, cooked, sliced into rounds about 1/4 inch thick
   (can just wash, microwave, and slice with skin on)
 A bag of frozen green beens (uncut)
 1 or two cans of artichoke hearts or bottoms, sliced
 2 onions, thinly sliced
 1 large green pepper, in strips
 1 large red bell pepper, in strips
 fresh parsley
 1 Tbsp. dijon mustard
 1 tsp. sugar
 2 cloves garlic, crushed
 black pepper to taste
 1/2 cup cider vinegar
 2/3 cup water
 Juice of one lemon
 1 tsp. salt
 Use a VERY large bowl, preferrably a nice looking glass one...
 put a layer potatoe slices on the bottom and going up the sides.
 Then layer on the beans, artichokes, onion, peppers and parsley.
 Pour half of the dressing over.  Repeat with rest of ingredients.
 Pour on the rest of the dressing and chill.  You can decorate the top
 with cherry tomatoes or lemon slices.
 kwvegan vegan