Marinated Potato Salad
|Low calorie italian salad dressing||1⁄3 Cup (5.33 tbs)|
|Cubed potatoes||2 Cup (32 tbs)|
|Cubed potatoes||2 Cup (32 tbs), hot cooked|
|Bias sliced celery||1⁄2 Cup (8 tbs)|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Thinly sliced onion||1⁄2 Cup (8 tbs), separated into rings (Red)|
|Thinly sliced red onion||1⁄2 Cup (8 tbs), separated into rings|
|Sliced radishes||1⁄4 Cup (4 tbs)|
|Chopped green pepper||2 Tablespoon|
|Dried dill weed||1⁄4 Teaspoon|
|Snipped parsley||2 Tablespoon|
In a large bowl pour dressing over hot potatoes; mix gently to coat.
Cover and marinate in refrigerator for at least 2 hours.
Add celery, onion, radishes, green pepper, salt, and dillweed; toss gently to combine.
Sprinkle with parsley.