Dijon Mustard Potato Salad
Yield
12 servingsPrep
20 minCook
20 minReady
8 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
new potatoes
scrubbed |
|
| 2 | cloves |
garlic
minced |
|
| 5 | ml |
red pepper flakes
crushed |
|
| 118 | ml |
dijon mustard
|
|
| 237 | ml |
mayonnaise, fat free
|
|
| 118 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 237 | ml |
scallions, spring or green onions
finely chopped |
|
| 237 | ml |
sweet red bell peppers
finely chopped |
|
| 237 | ml |
green bell peppers
finely chopped |
|
| 237 | ml |
parsley leaves
coarsely chopped |
|
| 15 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
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.
