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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Potato And Sprout Salad Recipe

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This recipe for Potato And Sprout Salad is from The Christian Life Center Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Tiny New Potatoes
8 Scallions (Spring Onion Thinly Sliced)
1 c. 8 oz. Light Sour Cream or mayonnaise
Juice of half of lemon
1 Dill Pickled Cucumber Chopped
1 Green Apple, Quarterd, Cored and Chopped
Freshly Ground Black Pepper
Flesh of 1 Pomeganate
1 c. Snow Peas
1/2 c. Mustard and Cress or Bean Sprouts
3 tbsp. Grated Parmesan Cheese
Directions:
Directions:
Wash potatoes and cook with skin on. Cut into quarters; Drain. Mix with sour cream and lemon juice while still warm. Leave to cool, then fold in dill pickled cucumber, apple and snow peas. Season with pepper. Chill 30 minutes. Top with flesh, sprouts and parmesan cheese (or optional cheese)

 

 

 

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