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Potato Salad With Mayo-Mustard Dressing

DelectablePlanet's picture
Ingredients
  Potatoes 2 Medium, peeled and cut into 1/2-inch cubes
  Diced sweet onion 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Red bell pepper 1⁄2 Small, finely diced
  Minced parsley 1⁄4 Cup (4 tbs)
  Dried dill weed 1 Teaspoon
  Soy mayonnaise 1⁄4 Cup (4 tbs) (Fat Free Or Low Fat)
  Seasoned rice vinegar 1 Tablespoon
  Mustard 1 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
Directions

Steam the potatoes until just barely tender when pierced with a knife, about 10 minutes. Do not overcook.
Mix the mayonnaise, vinegar, mustard, salt and pepper. When the potatoes are done, add to the bowl. Then add the vegetables and herbs. Toss gently until evenly distributed. Chill thoroughly before serving.
Stored in a covered container in the refrigerator, leftover Potato Salad will keep for up to 3 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Sweet
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Potato, Vegetable
Interest: 
Healthy
Potatoes for breakfast, lunch or dinner? I know that would definitely work for me!! If you’re running out of potato recipes, then here is a great salad recipe. Filled with the goodness of vegetables and herbs this salad is healthy and filling. Watch and learn.

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