4    Med. potatoes
Pinch of salt
1    Med. onion, finely minced
1    Med. dill pickle, chopped
1/2 ts Capers, rinsed
1/2 c  White chicken stock
1 tb Vegetable oil
2 ts Spicy mustard
1 tb Vinegar, or lemon juice
Freshly ground pepper

Cook the potatoes in their jackets in lightly salted water. When the
potatoes are cooked and cool enough to handle, peel and slice them, and
drop them into a bowl. In a small bowl, whisk the remaining ingredients.
Taste, and adjust seasonings. Pour dressing over the potatoes, and marinate
for 30 min. before serving the salad. Serve warm or cold. Serving size = 1
cup Calories = 146 Exchanges = 1-1/2 starch, 1/2 vegetable, 1/2 fat Protein
= 3 grams Carbohydrates = 26 grams Fat = 4 grams Fiber = 3 grams Sodium =
298 mgrams Cholesterol = 0 mgrams