Kitchen Crafts 'n' More

Friday, April 17, 2009 Mustard Style Potato Salad - Lower in Fat and Delicious

Mustard Style Potato Salad
Serves 8
Thanks to Dorina, a fantastic recipe researcher! The addition of mustard (prepared is called for, but I would try dijon instead) adds a tanginess and a more complex flavor. Enjoy!

6 large potatoes - peeled and cubed
3 eggs
1 onion, finely chopped
3 stalks celery, diced
3 teaspoons sweet pickle relish
1 (4 ounce) jar pimentos
2 teaspoons prepared mustard (or Dijon, if you prefer - as I do)
3 tablespoons creamy salad dressing
1 teaspoon paprika

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.

2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

3. In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.

4. Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Calories: 179.48 Calories from Fat: N/A Total Fat: 4.50 g Saturated Fat: N/A Cholesterol: N/ATotal Carbohydrate: 29.12 g Sodium: N/A Dietary Fiber: N/A Sugars: N/A Protein: 5.63 g Vitamin A: N/A Vitamin C: N/A

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Posted by HappySlob :: 10:44 AM :: 0 comments

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