New Potato Salad

recipe
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

Nutritional Information

Calories 113
Caloriesfromfat 15 %
Fat 1.9 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 2.6 g
Carbohydrate 22.2 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 351 mg
Calcium 21 mg

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.

Note:

Bruce Weinstein,

Cooking Light

June 2007
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