Title: Italian Potato Salad
Categories: Digest, July, Lacto, Fatfree
Yield: 1 Servings

1 lb New red potatoes
1/4 c Water
1/2 ts Salt
1 sm Red onion, thinly sliced
1/3 c Sliced ripe olives
1/2 c Chopped green pepper
1 Tomato, chopped
1/2 c Italian dressing
2 tb Snipped fresh parsley
1 tb Parmesan Cheese

1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt.
microwave safe casserole. Add water and salt. COver with lid. Microwave on
high for 9-10 min. or until potatoes are tender; stirring once. Drain and
cool.

2. Add onions, olives, green pepper, tomato, dressing and parsley. Mix
lightly to coat evenly. Refrigerate until chilled. Stir before serving and
sprinkle with cheese.

From: Shelia Morgan . Fatfree Digest [Volume 9
Issue 16] July 7, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip