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

1 lb New red potatoes
1/4 c Water
1 sm Red onion, thinly sliced
x Several sliced ripe black
Olives (optional)
1 sm Cucumber, chopped
1 Tomato, chopped
1/2 c Fat free Italian dressing
2 tb Snipped fresh parsley

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

2. Add onions, olives, cucumber, tomato, dressing and parsley. Mix lightly
to coat evenly. Refrigerate until chilled. Stir before serving.

From: tdrake@metronet.com (Theodore E. Drake) Fatfree Digest [Volume 9
Issue 20] July 11, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

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