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New Potato Salad

New Potato Salad

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

Cooking Light JUNE 2007

  • Yield: 6 servings (serving size: about 3/4 cup)

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

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.

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
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New Potato Salad recipe

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