Herbed potato salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Low fat mayonnaise |
| ¼ | cup | Mustard blended mayonnaise |
| ¼ | cup | Chopped fresh parsley |
| 1 | tablespoon | Chopped fresh dill or |
| 1½ | teaspoon | Dried dillweed |
| 1 | teaspoon | Salt |
| 1 | teaspoon | White pepper |
| ¼ | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Dried basil leaves |
| 2 | pounds | Red potatoes; cubed and cooked |
| OR 6-large red potatoes | ||
| 1 | Green pepper; chopped | |
| ½ | cup | Chopped red onion |
| 3 | Hard-cooked eggs; yolks discarded; chopped | |
Directions
1.In large bowl combine mayonnaise, creamy mustard blend, parsley, dill, salt, pepper, Worcestershire and basil.
2.Add potatoes, green pepper, onion and egg whites; toss to coat.
3.Cover; chill to blend flavors.
Notes: PANTRY: HELLMANN'S® or
BEST FOODS® Real or Light Mayonnaise or Low Fat Mayonnaise Dressing --AND-- Dijonnaise a Creamy Mustard Blend Hanneman 1998 June
Recipe by: Dijonnaise Cookbook
By Kitpath <phannema@...> on Jun 14, 1998, converted by MM_Buster v2.0l.