Taste of Home
Red Potato Salad Dijon
TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 12 servings (3/4 cup each).
My mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. —Patricia Swart, Galloway, New Jersey
Ingredients
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3-1/2 pounds red potatoes (about 12 medium), cubed
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1/4 cup Dijon-mayonnaise blend
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3 tablespoons seasoned rice vinegar
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3 tablespoons olive oil
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4 teaspoons minced fresh tarragon
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1-1/2 teaspoons salt
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3/4 teaspoon pepper
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6 green onions, thinly sliced
Directions
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1.
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
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2.
In a small bowl, mix mayonnaise blend, vinegar, oil, tarragon, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in green onions. Serve warm. Refrigerate leftovers.
Nutrition Facts
3/4 cup: 139 calories, 4g fat (1g saturated fat), 0 cholesterol, 557mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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