Rustic New Potato Salad
Preparation: 25 min Cook: 10 min Chill: 2 hours
The Dijon in this Potato salad gives it a unique flavour that will keep them coming back for more. Serve at a BBQ or make ahead and pair it with a STOUFFER’S BISTRO Panini for a quick meal.
You will need:
| 1 lb |
each new red and white mini potatoes |
454 g |
| 2 |
green onions, chopped |
2 |
| 2 |
celery stalks, sliced |
2 |
| 1 |
red pepper, chopped |
1 |
| 1 cup |
mayonnaise |
250 ml |
| 2 tbsp |
dijon mustard |
30 ml |
| 1/4 cup |
finely chopped fresh dill weed |
50 ml |
|
salt and freshly ground pepper |
|
Step 1:
Cut potatoes in half and place in saucepan, cover with water; bring to boil and cook until tender, about 10 minutes. Drain and cool slightly.
Step 2:
Add cooled potatoes and remaining ingredients, (excluding mayonnaise and mustard) to a large bowl. Gently toss to combine.
Step 3:
Whisk mayonnaise, mustard and dill together in a small bowl; toss with salad ingredients. Season with salt and pepper to taste; cover and refrigerate for 2 hours to blend flavours.
Makes 8 servings
Nutrients per serving (per 1/2 cup/125 ml): about 200 calories, 3 g protein, 22 g fat, 10 g carbohydrate, 44 mg vitamin C (70% Daily Value for vitamin C)
Nestlé Kitchens Tip: Use Yellow Fingerling potatoes for a dash of colour change or omit dill and use your favourite herb such as parsley or cilantro for a flavour boost!
Good to Know: Red peppers are an excellent source of Vitamin C! One serving of this salad will provide you with 70% of your daily value for Vitamin C.
Source: Canadian Nutrient File (Food Code 2484)
