Sunday, February 24, 2008

New Potato Salad

Making with the Caroline Pork

New Potato Salad

1 1/2 pounds small red potatoes

1/2 cup finely chopped red bell pepper

1/3 cup finely chopped celery

5 tablespoons low-fat mayonnaise

1/4 cup minced shallots

1/4 cup chopped green onions

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and rinse with cold water; drain. Cool. Cut potatoes into quarters. Combine potatoes and remaining ingredients in a large bowl; toss gently to coat.

Yield: 6 servings (serving size: about 3/4 cup)

CALORIES 113 (15% from fat); FAT 1.9g (sat 0.5g,mono 0.0g,poly 0.1g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 21mg; SODIUM 351mg; FIBER 2.5g; IRON 1.1mg; CARBOHYDRATE 22.2g

Cooking Light, JUNE 2007

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