New-Potato Salad

Photo: Mark Thomas; Styling: Stephana Bottom

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.

Yield: Serves 8
Cost per Serving: $.79
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Stand: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 131
  • Fat: 4g
  • Saturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 21g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Sodium: 893mg

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

Preparation

  1. 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. 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.
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