Dilled Mustard Potato Salad
• 4 pounds small white or red potatoes, scrubbed clean
Place the potatoes and 1 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colanders.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of Kosher salt and 1 teaspoon fresh ground black pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion. Toss well, adjust salt seasoning to taste.Cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature. Refrigerate any leftover dressing. You might want to add the rest after chilling if too dry.
Per Serving: 224 Calories; 3g Fat (10.6% calories from fat); trace Saturated Fat; 6g Protein; 47g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 1182mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
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