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Tuesday, July 07, 2009

Recipe Sharing: Red Potato Salad

I am sharing this receipe as it was shared with me, and not exactly how Paula Deen introduced it. This is a lower fat, lower calorie version, but it is delicious! I made it over the Fourth of July holiday and we all really enjoyed it.

Red Potato Salad
Servings: 6 (3/4 c. each)

  • 4 cups baby red potatoes, cut in small pieces
  • 1/2 cup green bell pepper, finely diced (I don't like green pepper, so I used orange)
  • 1/4 cup red onion, finely diced
  • 3 scallions, diced
  • 1 tsp dijon mustard
  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp reduced fat mayonnaise
  • salt and fresh pepper
Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool. While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.