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Vlf Italian Potato Salad

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





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