Honey-Dijon Potato Salad
No matter which recipe I tried, my potato salad always turned out bland. So I came up with this creamy version that has plenty of pizzazz. It's so tangy and flavorful, you wouldn't realize it calls for fat-free honey-Dijon salad dressing. It's a favorite at picnics.
-Kristie Kline Jones, Douglas, Wyoming
SERVINGS
|
8
|
CATEGORY
|
Low Fat
|
METHOD
|
Chill
|
PREP |
10 min. |
COOK
|
15 min.
|
TOTAL
|
25 min.
|
INGREDIENTS
- 2-1/4 pounds red potatoes (about 14 small)
- 3 tablespoons vinegar
- 3/4 cup chopped green pepper
- 1/2 cup chopped onion
- 5 tablespoons chopped dill pickles
- 1 teaspoon salt-free seasoning blend
- 1/4 teaspoon pepper
- 1 cup fat-free mayonnaise
- 1/3 cup fat-free honey-Dijon salad dressing
- 2 tablespoons Dijon mustard
- 2 hard-cooked egg whites, chopped
DIRECTIONS
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
Cube the potatoes and place in a large bowl. Sprinkle with vinegar. Add green pepper, onion, pickles, seasoning blend and pepper.
In a small bowl, combine the mayonnaise, salad dressing, mustard and egg whites. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 8 servings.