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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.

Recipe by MyRecipes March 2010

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Credit: Mark Thomas; Styling: Stephana Bottom

Recipe Summary

prep:
10 mins
cook:
25 mins
stand:
15 mins
total:
50 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

131 calories; fat 4g; protein 1g; carbohydrates 21g; fiber 2g; sodium 893mg.
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