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New potato salad 6 tiny red or white new potatoes 2 tablespoons margarine 1/2 teaspoon salt 1/4 teaspoon Hungarian paprika 2 cups broccoli florets (leave 2 inch stem) 4 cups bite-sized pieces lettuce 2 cups bite-sized pieces spinach 1 cup alfalfa sprouts 1 cup shredded red cabbage 1. Place whole, unpeeled, potatoes in steamer covered for 20 minutes and cook until almost tender. 2. While steaming potatoes, prepare broccoli, greens, and dressing. 3. Remove potatoes from heat and cut into 1/2 inch cubes. Place in large bowl and set aside. 4. Melt butter, pour over potatoes, and toss well. Add salt and paprika. Mix well. 5. Place potatoes in one layer on cookie sheet. Place at highest shelf position in preheated broiler and broil 5 to 10 minutes. 6. While potates are steaming, steam broccoli 5 to 7 minutes or until just tender and bright green. Remove immediately and let cool. Can be used uncooked if you prefer. 7. Place lettuce and spinach in large bowl, add sprouts (separated so they don’t clump). Add cabbage. 8. Cut broccoli lengthwise into thin slivers. Add to greens. Cream Dressing 1 large clove garlic 2 tablespoons lemon juice or lime 1/4 to 1/2 teaspoon salt (optional) 1/4 cup olive oil 1/2 teaspoon dried oregano 1/2 teaspoon thyme 1 to 2 tablespoons mayonnaise Pepper to taste 1. Crush garlic and put in small bowl. ; 2. Add lemon juice or, lime, salt, olive oil, and herbs. 3. Add mayonnaise and whip with fork until thick and creamy. 4. Pour over salad and toss well. 5. Add potatoes to salad. Season with pepper if desired. Toss well. Yield: Two huge servings or 4 average salads.
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