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Ingredients: 4 Med. potatoes 1 Med. onion, finely minced 1 Med. dill pickle, chopped 1/2 Teaspoon(s) Capers, rinsed 1/2 Cup(s) White chicken stock 1 Tablespoon(s) Potatoes; new (approximatel 2 Teaspoon(s) Spicy mustard 1 Tablespoon(s) Vinegar, or lemon juice Directions: 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 min. before serving the salad. Serve warm or cold. Serving size = 1 cup Calories = 146 Exchanges = 1-1/2 starch, 1/2 vegetable, 1/2 fat Protein = 3 grams Carbohydrates = 26 grams Fat = 4 grams Fiber = 3 grams Sodium = 298 mgrams Cholesterol = 0 mgrams
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