New--or young--red potatoes hold their shape well after cooking, making it easy to quarter them when tender.
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
How to Make It
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.
I had to add some chopped hard boiled egg. I used larger potatoes that I diced and cooked to al dente. Next time I used 1/2 cup of green onions and omit the shallot. I also agree that mixing the dressing together in a small bowl before adding is an essential step omitted in the directions.
We made to recipe just before dinner, increasing proportions to 8 servings. Recommend that you first whisk the mayo, vinegar, mustard, salt & pepper to blend the dressing, then add the potatoes & chopped vegs to toss gently. Served salad at room temp with CL's Polynesian steak and it was a great side. Nice combo of colors, textures, and good flavors. Next day served straight from the fridge with CL's out-n-in burger. Very good cold, too.
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