French Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3 lb Petite red potatoes 1.5 lb Potatoes, Dutch Yellow Peewee6 Tbs Extra Virgin Olive Oil 0.50 tsp Salt 0.50 tsp Black Pepper, freshly ground 1 cup celery hearts, finely sliced 1 cup fresh Parsley, chopped 4 Tbs red wine vinegar 3 Tbs Dijon Mustard 2 large Hard Boiled Egg 4 slices Bacon Turkey
1. Put the red potatoes in a large pot. Add water to 1 inch above the potatoes. Bring the pot to a boil; simmer for 15 minutes or until potatoes are fork tender.
2. Cook the with the peewee potatoes in a separate pot, simmering for about half as long. Do not over cook.
3. While potatoes are boiling, whisk together the olive oil, vinegar, mustard, salt and pepper. Prepare the remaining ingredients.
3. Drain and cool the potatoes just enough to handle easily. Cut the peewee potatoes in half. Cut the red potatoes in half and then cut each half into thick slices.
4. Combine the potatoes, onion, parsley and celery hearts. Coat with the dressing.
5. Before serving, stir in the turkey bacon and sliced egg.
Serving Size: 18 servings
2. Cook the with the peewee potatoes in a separate pot, simmering for about half as long. Do not over cook.
3. While potatoes are boiling, whisk together the olive oil, vinegar, mustard, salt and pepper. Prepare the remaining ingredients.
3. Drain and cool the potatoes just enough to handle easily. Cut the peewee potatoes in half. Cut the red potatoes in half and then cut each half into thick slices.
4. Combine the potatoes, onion, parsley and celery hearts. Coat with the dressing.
5. Before serving, stir in the turkey bacon and sliced egg.
Serving Size: 18 servings
Nutritional Info Amount Per Serving
- Calories: 136.5
- Total Fat: 6.1 g
- Cholesterol: 22.9 mg
- Sodium: 148.4 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.2 g
- Protein: 3.8 g
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