Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Potatoes
1 pn Salt
1 md Onion, finely minced
1 md Dill pickle, chopped
1/2 ts Capers, rinsed
1/2 c White chicken stock
1 tb Vegetable oil
2 ts Spicy mustard
1 tb Vinegar, or lemon juice
Freshly ground pepper to
-taste

Cook the potatoes in their jackets in lightly salted water. When the
potatoes are cooked and cool enough to handle, peel and slice them,
and drop them into a bowl. In a small bowl, whisk the remaining
ingredients. Taste, and adjust seasonings. Pour dressing over the
potatoes, and marinate for 30 minutes before serving the salad. Serve
warm or cold.

Serving size: 1 cup
Nutritional info: Calories - 146, Protein = 3 grams, Carbohydtates
= 26 grams, Fat = 4 grams, Fiber = 3 grams, Sodium = 298 mgrams,
Cholesterol = 0 mgrams.
Exchanges = 1 1/2 starch, 1/2 vegetable, 1/2 fat exchanges.
On MON, 3 MAY 93 1611 CST
Submitted By JEFF PRUETT On 08-14-95

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