New Potato Salad

New--or young--red potatoes hold their shape well after cooking, making it easy to quarter them when tender.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 15%
  • Fat: 1.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.6g
  • Carbohydrate: 22.2g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 351mg
  • Calcium: 21mg

Ingredients

  • 1 1/2 pounds small red potatoes
  • 1/2 cup finely chopped red bell pepper
  • 1/3 cup finely chopped celery
  • 5 tablespoons low-fat mayonnaise
  • 1/4 cup minced shallots
  • 1/4 cup chopped green onions
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and rinse with cold water; drain. Cool. Cut potatoes into quarters. Combine potatoes and remaining ingredients in a large bowl; toss gently to coat.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

New Potato Salad Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy