| From the September/October 1989 Cooking Light Magazine |
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Ingredients:
1 cup cubed, unpeeled red potatoes
1 tablespoon finely chopped purple onion
2 1/4 teaspoons white wine vinegar
1 1/2 teaspoons chopped fresh chives
1/2 teaspoon olive oil
1/2 teaspoon of sugar
1/8 teaspoon of salt
1/8 teaspoon of pepper
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Instructions:
Place cubed potatoes in a sauce pan and add water to cover. Place over high heat and bring to a boil. Reduce heat and simmer, covered 10 minutes until tender. Drain. Combine potato and onion in a bowl. Combine vinegar, olive oil, sugar, salt and pepper to potato mixture. stir well and toss to gently coat. Yield 2 servings/ 69 calories per 1/2 cup serving. |