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| 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) | | | | |
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| 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. |
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