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Picnic Potato Salad with Green Onions
Source: dLife

Potato salad with vinegar and mustard added to spice things up.

Rating:
Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 235.3
Total Carbs 43.7 g
Dietary Fiber 5.4 g
Sugars 2.7 g
Total Fat 4.8 g
Saturated Fat 0.9 g
Unsaturated Fat 0.2 g
Potassium 1036.3 mg
Protein 5.2 g
Sodium 349.8 mg
Dietary Exchanges
1 Fat , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

3 lb  Potatoes, fresh, with skin, medium, 2 1/4" to 3 1/4"
0 1/4 cup  Vinegar, distilled, white
1 tbsp  olive oil
2 tsp  Mustard, spicy brown
1 1/4 tsp  salt
0 1/4 tsp  black pepper
0 1/2 cup  light mayonnaise
0.3333 cup  whole milk
2 each  Celery, stalk, small, 5" long, fresh
2 each  fresh green onions
Directions
  1. Using a 5- to 6-quart saucepot, place potatoes and enough water to cover, heat to boiling over high heat.
  2. Reduce heat to low, cover and simmer until potatoes are fork-tender, 8 to 10 minutes.
  3. In a large bowl mix vinegar, oil, mustard, salt and pepper ,with a wire whisk.
  4. Drain potatoes.
  5. Add hot potatoes to bowl with vinaigrette, gently stir with rubber spatula until evenly coated and vinaigrette is absorbed.
  6. Cool 15 minutes.
  7. In a small bowl, with wire whisk, mix mayonnaise and milk until smooth.
  8. Add mayonnaise mixture, celery, and green onions to potatoes. Gently stir with rubber spatula until mixed.
  9. Serve warm or cover and refrigerate up to 1 day.

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