Healthy Potato Salad
Want a palate-pleasing potato salad that will have you seeing red? Made from small red potatoes, this side is big in flavor. Did we mention it has plenty of “appeal”?
Ingredients
- 16 ounce(s) small red Bliss potatoes
- 6 teaspoon(s) grainy mustard
- 2 tablespoon(s) red wine vinegar
- 1 tablespoon(s) olive oil
- 1 dash(es) salt, to taste
- 1 dash(es) freshly ground black pepper
- 1/2 cup(s) finely diced celery
- 1/4 cup(s) finely diced red onion
- 1/8 cup(s) finely chopped pickles, dill or sweet
- 8 tablespoon(s) non-fat sour cream
Instructions
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Place the potatoes in a medium saucepan and cover with cold water.
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Bring the water to a boil and cook until the potatoes are just tender.
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Drain.
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Meanwhile, in a medium bowl, combine the mustard and vinegar along with a pinch of salt and pepper.
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Whisk in the olive oil.
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As soon as the potatoes are cool enough to handle, cut them in half and toss them with the mustard mixture.
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Refrigerate.
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(This can be done in advance and stored in the refrigerator for up to 3 days).
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When ready to serve, stir the celery, red onion, pickles and sour cream into the potato mixture.
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Adjust the salt and pepper to suit your taste.
Nutrition
Calories: 680.66kcalCarbohydrates: 91.79gProtein: 12.78gFat: 33.64gSaturated Fat: 9.89gSodium: 1073.44mgFiber: 9.64gSugar: 3.34g
Tried this recipe?Let us know how it was!