Title: Balsamic Potato Salad
Categories: None
Yield: 1 Servings

2 lb New Red Potatoes *
1 c Maionnese
1/4 c Balsamic Vinegar
1 tb Olive Oil
2 ts Salt
1/2 ts Fresh Ground Pepper
1 c Sliced Scallions
1 1/2 c Coarsely Chopped Celery
1 c Sliced Radishes

----------------------------------GARNISH----------------------------------
Romaine Lettuce Leaves

Cook potatoes in a large pot of boiling salted water over medium heat just
until tender, 15-20 minutes. Meanwhile, make balsamic dressing: Whisk
maionnese, balsamic vinegar, olive oil, salt and pepper in a large bowl
until

blended. Stir in all but 2 tb sliced scallions. Drain potatoes well in a
colander. Transfer to bow; add dressing and gently toss to coat. Let
potatoes cool to room temperature. Add celery and radishes to potatoes in
bowl and toss gently to combine. Line serving bowl with romaine leaves and
spoon potato salad onto lettuce. Sprinkle salad with reserved scallions.

Posted to JEWISH-FOOD digest V97 #311 by BNLImp@aol.com on Nov 28, 1997