Dijon mustard potato salad

Yield: 12 Cups

Measure Ingredient
4 pounds New potatoes, scrubbed
2 \N Cloves garlic, minced
1 teaspoon Crushed red pepper flakes
½ cup Dijon-style mustard
1 cup Fat-free mayonnaise
½ cup Red or white wine vinegar
2 tablespoons Extra-virgin olive oil
1 cup Green onions, finely chopped
1 cup Red pepper, finely chopped
1 cup Green pepper, finely chopped
1 cup Coarsely chopped parsley
1 tablespoon Freshly ground black pepper
½ teaspoon Salt
\N \N Parsley sprigs, red and green bell pepper slices for garnish

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, 1½ g fat, 250 mg sodium.

Posted By japlady@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

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