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Italian Potato Salad

PEI Potato Recipe
5-6  PEI Potatoes - peeled, cooked and cubed  5-6
1/2 cup  olive oil  125 ml
1/2 cup  lemon juice  125 ml
1 tsp  salt  5 ml
1/4 tsp  pepper  1 ml
1 tsp  dried dill weed  5 ml
1  small zucchini, ends removed and diced  1
1  small cucumber, peeled (if waxed), quartered, seeded and diced  1
1  red pepper, seeded and diced  1
1 cup  sour cream or yogurt  250 ml
1/2 cup  black olives  125 ml
  parsley (optional)  


Combine oil, lemon joice, salt, pepper and dill weed in covered jar. Shake well to mix. Place potatoes in large bowl. Pur lemon mixture over potatoes. Cover and refrigerate for 6 hours or overnight. Stir occasionally. Just before serving, add zucchini, cucumber and red pepper. Stir gently to mix. Fold in sour cream or yogurt. Turn into serving bowl. Garnish with black olives and parsley. Makes 4 to 6 servings. PEI Potato Board

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