|
|||||||||||||
|
|||||||||||||
|
|||||||||||||
Barbara's Potato Salad
Servings = 4 | Serving size =about 1 cup
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers. Note that the cooking time does not include chilling time.
| 3 quarts | water |
| 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 |
| 1/4 tsp | dried parsley flakes |
| 1/4 tsp | paprika |
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).
Nutrition Facts
Serving size: about 1 cup | Servings 4
Calories 116 | Calories from Fat 14
Amount Per Serving (% Daily Value)
Total Fat 2g (2%) | Saturated Fat 0g (2%)
Monounsaturated Fat 4g | Trans Fat 0g
Cholesterol 2 mg (1 %) | Sodium 50 mg (2 %)
Total Carbohydrates 24g (8%) | Sugars 2g
Dietary Fiber 2g (8%) | Protein 2g
Vitamin A 3% | Vitamin C 15 % | Calcium 2% | Iron 3%
Vitamin K 17 mcg | Potassium 391 mg | Magnesium 25 mg
"I am giddy, expectation whirls me round.
The imaginary relish is so sweet
That it enchants my sense."
-William Shakespeare, Bard
The refrigerator light goes on...
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.