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Dijon Potato Salad Recipe

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Bottled salad dressing is the secret to Mary Bilyeu's quick and tangy side dish. "It was inspired by traditional German-style potato salad with its vinegar dressing," explains the Ann Arbor, Michigan cook. "My husband and I usually can't wait for it to chill, so we know it's good warm, too!"
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 1 pound red potatoes, cooked and cubed
  • 1/2 cup sliced green onions
  • 1 bottle (8 ounces) fat-free Italian salad dressing
  • 3 tablespoons Dijon mustard

Nutritional Facts

1/2 cup: 88 calories, 1g fat (0g saturated fat), 0mg cholesterol, 559mg sodium, 18g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges:1 starch

Directions

  1. In a large bowl, combine potatoes and onions. Combine the salad dressing and mustard; pour 1/2 cup over potato mixture. Toss to coat. Cover and chill. Add remaining dressing just before serving. Yield: 4 servings.
Originally published as Tangy Potato Salad in Quick Cooking March/April 1998, p22


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MaysC01
Reviewed Aug. 31, 2012

"I love this warm too! I use a sweet vidalia or purple onion. This doesn't upset my stomach the way mayo type salads do."

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