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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 x ca. 450 g | Small red new potatoes 1/2 sm Red onion; thinly sliced and unpeeled -separated into rings |
| 1 | Green pepper; seeded and 1/2 c Pitted ripe black olives sliced crosswise into rings -sliced in half crosswise |
| 4 | Hard-boiled eggs 1/4 c Parsley; minced |
| 1 1/4 Tasse | Plain low-fat yogurt 1 1/2 ts Dijon mustard |
| 3 Teelöffel | Fresh; dill snipped 1/2 ts Sugar |
| 1 Teelöffel | Fresh lemon juice 1/4 ts Salt; optional |
| 1 Teelöffel | Lemon juice 1/2 ts Freshly ground black pepper |
| 1 Teelöffel | Olive oil |
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Steam the unpeeled potatoes until they are just tender when pierced with a fork, but not mushy. If they are very small, leave them whole, or, when cool enough to handle, cut them in half or quarters with a very sharp knife, taking care not to pull off the skin. Place them in a large bowl, or on a serving platter surrounded by the green pepper rings.
Slice the eggs crosswise, but remove and discard two of the yolks. Arrange the slices over the potatoes. Add the onion rings and olives, and sprinkle the salad with the parsley. In a small bowl, combine the dressing ingredients. Pour the dressing over the salad. Either serve the salad as is, or toss it gently. The salad may be served at room temperature or chilled.
Food Book.
Jphelps@nvn. Com
Nancy O'Brion Note: I found this on the cooking echo and really haven't had the time to figure out the exchanges. If some one trys this please help me on this one!
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