Red Potato Salad Dijon Recipe
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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1-1/2 teaspoons salt
- 3 tablespoons olive oil
- 3 tablespoons seasoned rice vinegar
- 3/4 teaspoon pepper
- 6 green onions thinly sliced
- 3-1/2 pounds red potatoes (about 12 medium) cubed
- 1/4 cup dijon-mayonnaise blend
- 4 teaspoons minced fresh tarragon
- Carbohydrate 3.4543932329693 g
- Cholesterol 0 mg
- Fat 0.945787091678611 g
- Fiber 1.20152171205306 g
- Protein 0.877439555196068 g
- Saturated Fat 0.135285389465407 g
- Serving Size 1 1 serving (50g)
- Sodium 7.66663942283258 mg
- Sugar 2.25287152091624 g
- Trans Fat 0.0509610913511359 g
- Calories 23 calories
Directions 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. 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. Yield: 12 servings (3/4 cup each). Originally published as Red Potato Salad Dijon in Simple & Delicious April/May 2014 Nutritional Facts 3/4 cup equals 139 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 557 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat. Print Add to Recipe Box Email a Friend
