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New-Potato Salad

Photo: Mark Thomas; Styling: Stephana Bottom
Prep time 10 mins
Cook time 25 mins
Stand time 15 mins
Yield Serves 8
Combine cooked new potatoes with chopped celery, shallots and parsley and dress with a mixture of mayonnaise and mustard for a creamy, tangy potato side dish salad.

Ingredients

  • 3 pounds new potatoes, scrubbed clean
  • Salt and pepper
  • 1 cup reduced-fat mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 2 celery ribs, thinly sliced
  • 1 shallot, minced
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 131
  • fat 4 g
  • satfat 0.0 g
  • protein 1 g
  • carbohydrate 21 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • sodium 893 mg

How to Make It

  1. Place potatoes in a large pot and pour in enough cold water to cover by 1 inch. Add 1 Tbsp. salt and bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, 13 to 17 minutes. Drain, return potatoes to pot and cover with a damp kitchen towel. Let stand, off heat, until soft, 10 to 15 minutes.

  2. In a small bowl, combine mayonnaise, mustard and vinegar. Cut potatoes into halves or quarters. In a large bowl, mix potatoes with celery, shallot and parsley. Fold in mayonnaise mixture and season well with salt and pepper. Serve at room temperature.