You are here

Lightened Potato Salad

Natural.Foodie's picture
Ingredients
  Potatoes 3 Pound, peeled
  Dry white wine 1⁄2 Cup (8 tbs)
  Cider vinegar 3 Tablespoon
  Salt 1 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Eggs 4 Large, peeled
  Mayonnaise 3⁄4 Cup (12 tbs)
  Zucchini 2 Cup (32 tbs), julienned
  Jicama 1 Cup (16 tbs), julienned
  Daikon radish 1 Cup (16 tbs), julienned
  Watercress leaves 1 Cup (16 tbs)
  Water chestnuts 1 Cup (16 tbs), slivered
  Basil/Tarragon / coriander 1 Cup (16 tbs), minced
Directions

1. Bring a large pot of salted water to a boil. Add the potatoes and cook, stirring occasionally, until easily pierced with a fork, about 10 minutes. Drain well and place in a large bowl.
2. In a small nonreactive saucepan, combine the wine, vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Bring just to a boil. Pour the hot dressing over the potatoes and toss to coat. Let the potatoes cool to room temperature, tossing occasionally.
3. Add the chopped hard-cooked eggs and the mayonnaise to the potatoes and toss to coat. Just before serving, add the vegetables, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and the herbs, if using. Season with additional salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.007895
Average: 4 (19 votes)