General kitchen advice

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Red Potato Salad with Grainy Mustard Dressing

	Category	Side Dish Recipes
	Views	274
	Ratings	0

Ingredients And Procedures

1 1/2 lb New red potatoes

1/2 c Chopped scallions

1 c Chopped celery

1/2 c Sliced ripe olives

--------------------------GRAINY MUSTARD DRESSING-------------------------- 1/2 c Plain nonfat yogurt

3 tb Grainy mustard

1 ts Chopped fresh dill

1/4 ts Celery seed (optional)

1 ts Chopped fresh basil; -OR-

1/4 ts -Dried Basil

1/2 ts Salt

Freshly grated black pepper -- (to taste) Place potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until tender, about 8 to 15 minutes. Drain and set aside until cool enough to handle. Chop potatoes and mix with scallions, celery and olives. To make dressing: In a small mixing bowl, whisk dressing ingredients. Pour over salad and mix well. Serve immediately or chill until serving. Per serving: 90 cal, 3 g prot, 342 mg sod, 14 g carb, 3 g fat, 0 mg chol, 50 mg calcium Source: Lynda A. Pozel in "Vegetarian Gourmet", Spring 1994 Typed for you by Karen Mintzias

Rate this recipe!

Post this recipe to your site

<h1>Red Potato Salad with Grainy Mustard Dressing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 lb New red potatoes <P>1/2 c Chopped scallions <P>1 c Chopped celery <P>1/2 c Sliced ripe olives <P>--------------------------GRAINY MUSTARD DRESSING-------------------------- 1/2 c Plain nonfat yogurt <P>3 tb Grainy mustard <P>1 ts Chopped fresh dill <P>1/4 ts Celery seed (optional) <P>1 ts Chopped fresh basil; -OR- <P>1/4 ts -Dried Basil <P>1/2 ts Salt <P>Freshly grated black pepper -- (to taste) Place potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until tender, about 8 to 15 minutes. Drain and set aside until cool enough to handle. Chop potatoes and mix with scallions, celery and olives. To make dressing: In a small mixing bowl, whisk dressing ingredients. Pour over salad and mix well. Serve immediately or chill until serving. Per serving: 90 cal, 3 g prot, 342 mg sod, 14 g carb, 3 g fat, 0 mg chol, 50 mg calcium Source: Lynda A. Pozel in "Vegetarian Gourmet", Spring 1994 Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>