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Low Fat Potato Salad

Relate Jesse and Anne Foust from Bluefield, West Virginia, "We like to make this chunky salad the day before to let the flavors mellow."
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    14 servings

Ingredients

  • 2 pounds red potatoes, cubed
  • 1/2 cup Italian salad dressing
  • 1 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red onion
  • 1/2 cup thinly sliced radishes
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 1/2 cup mayonnaise
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon sugar

Directions

  • Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine the mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours.

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