TWO TONE POTATO SALAD
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 210.2
- Total Fat: 9.5 g
- Cholesterol: 71.8 mg
- Sodium: 524.7 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 3.3 g
- Protein: 4.8 g
View full nutritional breakdown of TWO TONE POTATO SALAD calories by ingredient
Number of Servings: 6
Ingredients
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For potatoes and dressing
2 large baking potatoes (10oz)
2 large sweet potatoes (10oz)
Salt to taste
1/3 cup mayonaise fat free
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar or balsamic vinegar
2 tablesoons drained capers
2 tablesppons chopped pitted green olives
Freshly gound black pepper
For the Salad
2 medium ribs celery (with leaves if possible) finely chopped
2 hard -cooked eggs coarsly chopped (omittin reduces calories)
3 scallions both white and green parts trimmed and finely chopped
1/2 cup chopped red onion
1/4 cup chopped fresh parsely (flat leaf)
8 pitted black olives for garnish
1. Peel all the potatoes and cute into 3/4 inch cubes. Place the backing potatoes in a large saucepan wiht 2 quarts lightly salted water. Bring to a boil and cook for 4 mnutes. Add sweet potatoes and simmer until both types are just tender, 4-6 minutes more.
2. Meanwhile prepare dressing. Combine the mayonnaise and mustard in a large serving bowl and whisk until blended smooth. Whisk in oil ,2 tablspoons vinegar, capers, green olives and pepper.
3. Drain potatoes, then stir into the dressing while still hot Set aside to cool and absorb dressing.
4. Prepare the salad, Stir the celery, eggs, scallions, red onion and chopped parsley gently but thoroughly into the cooked potatoe mixture. Correct the seasoning, adding salt or vinegar, the salad should be highly seasoned. Garnish te salad with black olives and parsley springs
Serve
Directions
Number of Servings: 6
Recipe submitted by SparkPeople user BETTYLOOWHO.
Member Ratings For This Recipe
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GENOME
