This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Heinz apple cider vinegar is gluten-free. Check for modified food starch in mayonnaise.
"I am giddy, expectation whirls me round.
The imaginary relish is so sweet
That it enchants my sense."
-William Shakespeare, Bard
This is a fantastic potato salad submitted by Barbara Gendelman. It is a low-sodium recipe and it tastes great. The combination of the ground yellow mustard and the tanginess of the vinegar with just a touch of sweet relish is brilliant.
For the most part I have specified what type of vinegar to use in a specific recipe.
Vinegar is almost always made from wine (or any alcoholic beverage) by fermenting the alcohol with acid, thereby producing bacteria. So, apple cider vinegar comes from just that and white vinegar comes from clear grain alcohol.
Most recipes call for white or red wine vinegar. Purchasing better quality vinegars is important to making your recipe great. Less expensive vinegars are produced in large vats, often in a day or two. More complex vinegars are made over time in much the same fashion as making wine, using oak casks and prolonged fermentation and aging.
You will see herbed vinegars on the market (like tarragon vinegar). These are simply vinegars that have been steeped with herbs or infused with other flavors.
Servings = 4 | Serving size =about 1 cup
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers. Note that the cooking time does not include chilling time.
|1 lb||Yukon Gold potatoes|
|2 Tbsp||2% milk|
|1 Tbsp||reduced-fat mayonnaise|
|1/4 tsp||ground yellow mustard|
|1 tsp||sweet pickle relish|
|1 tsp||apple cider vinegar (Heinz is gluten-free.)|
|1/4 tsp||dried parsley flakes|
Place the water in a medium stock pot over high heat. When the water boils add the potatoes and reduce the heat to medium. Boil potatoes about 35 minutes or until done.
Drain the potatoes and let them cool. Peel and cut into 1/2 - 1 inch dice.
Place the milk, mayonnaise, mustard, pickle relish and vinegar in a medium mixing bowl and mix well.
Gently fold the sauce together with the diced potatoes.
Chill for at least an hour and when ready to serve sprinkle with parsley flakes and paprika as garnish (optional).
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 116||Calories from Fat 14|
|% Daily Value|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 24g||8%|
|Dietary Fiber 2g||8%|
|Vitamin A 3%||Vitamin C 15%|
|Calcium 2%||Iron 3%|
|Vitamin K 17 mcg||Potassium 391 mg|
|Magnesium 25 mg|