Dijon Mustard Potato Salad
150
Absolutely delicious! Instead of mayonnaise, we used low-fat sour cream, and we didn't have parsley, so we used cilantro, it came out creamy and flavourful. It has been refrigerated for a few hours, tomorrow it will be even better! Definitely a family keeper!
Ingredients
| 4 | pounds |
new potatoes
scrubbed |
|
| 2 | cloves |
garlic
minced |
|
| 1 | teaspoon |
red pepper flakes
crushed |
|
| ½ | cup |
dijon mustard
|
|
| 1 | cup |
mayonnaise, fat free
|
|
| ½ | cup |
red wine vinegar
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | cup |
scallions, spring or green onions
finely chopped |
|
| 1 | cup |
sweet red bell peppers
finely chopped |
|
| 1 | cup |
green bell peppers
finely chopped |
|
| 1 | cup |
parsley leaves
coarsely chopped |
|
| 1 | tablespoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
parsley sprigs
|
* |
| 1 | x |
green bell peppers
slices, for garnish |
* |
Directions
Heat a large pot of water to a boil and add potatoes.
Reduce heat to medium-high and cook, with lid ajar, until potatoes are tender, about 20 minutes.
Drain thoroughly and set aside to cool.
Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil in a bowl and mix well.
Cut potatoes into small pieces and place in a large bowl.
Add mustard mixture and all remaining ingredients, except the garnishes, and mix well.
Cover tightly and refrigerate for at least 8 hours, or overnight, before serving.
If the consistency is too thick, add 2 tablespoons of water.
Serve garnished with parsley and bell pepper slices.
