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What would a picnic be without potato salad? In this recipe, mint adds a tasty twist on the traditional. Because it contains oil instead of mayonnaise, it travels well to picnics. —Sheri Neiswanger, Ravenna, Ohio
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 184 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 104 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Picnic Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p220
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Reviewed on Jun. 24, 2008 by whateverfood
I'm not sure why there seems to be a movement in re using red potatoes for potato salad- they're expensive, bland, and medical evidence the human body processes this source of complex carbs like it's a sugar.I know this is an area of contention in the culinary world. I used scrubbed, skin- on russets cut into 1-inch cubes- worked just as well. I guess I'm old fashioned...
I'm not sure why there seems to be a movement in re using red potatoes for potato salad- they're expensive, bland, and medical evidence the human body processes this source of complex carbs like it's a sugar.
I know this is an area of contention in the culinary world. I used scrubbed, skin- on russets cut into 1-inch cubes- worked just as well. I guess I'm old fashioned...
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