Meeting House Potato Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Unpeeled - waxy boiling
		Scrubbed
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	White wine or apple juice
2 tablespoons	30ml	Dijon or prepared mustard
1/2 teaspoon	2.5ml	Salt
2		Hard-cooked eggs - finely chopped
1 cup	110g / 3.9oz	Finely celery - diced
1/4 cup	15g / 0.5oz	Finely chopped shallots or - onion
1/4 cup	36g / 1.3oz	Finely chopped green or red - bell pepper
2 tablespoons	30ml	Sweet or dill pickle relish

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.

Source:
Diane Mott Davidson, The Grilling Season

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