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2-1/4 pounds small red potatoes, scrubbed
1 teaspoon salt
Freshly ground black pepper
3 tablespoons olive oil
2-1/2 tablespoons tarragon or balsamic vinegar
3 tablespoons fresh parsley, chopped
3 tablespoons fresh dill, chopped
6 scallions, thinly sliced
4 slices bacon, cooked and diced
1-1/2 tablespoon capers, rinsed
1. In a large pot over high heat, bring to a boil potatoes, salt and enough water to cover by 2 inches. Cook until potatoes are tender and easily pierced with a sharp knife, about 20 minutes. Drain and let cool. Slice potatoes crosswise into 1/2-inch-thick rounds and transfer to a serving platter.
2. In a small bowl, mix oil, vinegar, herbs, scallions, bacon
and capers. Pour over potatoes and toss. Season with
salt and pepper. Pine nuts make an interesting optional garnish.
Per serving: 275 calories, 9g fat, 2g sat fat, 32g carbohydrates, 5g protein, 101mg sodium, 3g fiber
Recipe adapted from Country Living Magazine
Central Offices — 205 W. Highland Ave. STE 501, Milwaukee, WI 53203 — Phone (414) 431-3377 — Fax (414) 431-4522
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