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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 12 |
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Directions: 1. 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.
2. 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.
Nutrition information per serving: 90 calories, no cholesterol, 1.5 g fat,
250 mg sodium.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Ingredients:
4 Pound(s) New potatoes, scrubbed
2 Cloves garlic, minced
1 Teaspoon(s) Red or white wine vinegar
1/2 Cup(s) Dijon-style mustard
1 Cup(s) Fat-free mayonnaise
2 Tablespoon(s) Extra-virgin olive oil
1 Cup(s) Green onions, finely chopped
1 Cup(s) Red pepper, finely chopped
1 Cup(s) Green pepper, finely chopped
1 Cup(s) Coarsely chopped parsley
1 Tablespoon(s) Freshly ground black pepper
1/2 Teaspoon(s) Mustard; Dry |
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