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Vlf italian potato salad

Yield: 1 Servings

Ingredients:

• 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

Instructions:

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

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