Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 4 of 6 · from the scan, no model involved
1 green onion, minced 3 small gherkin pickles, finely chopped Cook potatoes in large pot of boil* ing salted water until just tender, about 25 minutes. Drain and cool 15 minutes. Cut potatoes in half. Place in large bowl. Mix in 4 tablespoons olive oil and 2 tablespoons vinegar. Whisk remaining 2 tablespoons oil, remaining 1 tablespoon vinegar, sour cream, mayonnaise, parlsey, chives, mustard and garlic in small bowl. Add bell pepper, pimientos, onion, pickles and dressing to potatoes and toss gently. Cover tightly and refrigerate 4 hours to blend flavors (Can be prepared 1 day ahead). Let stand for 2 hours at room temperature before serving. Greek potato salad 1 1/2 pounds round red or white potatoes 5 cups water 1/2 cup coarsely chopped cucumber
5 cherry tomatoes, halved 1 small clove garlic 1/4 cup plain low-fat yogurt 2 tablespoons crumbled feta cheese 1/4 teaspoon dried whole oregano 1/8 teaspoon dried whole rosemary, crushed 1/8 teaspoon pepper 1 tablespoon chopped fresh pars1
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