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Related recipes: Celery, Diabetic Chef, Low-Fat, Onions, Potatoes, Potlucks, Salads, Summer, Vegetarian
Ingredients
2 quarts (1.9L) water
1 pound (455g) red potatoes
6 Tbsp (70g) diced red onion
1/2 cup (75g) diced celery
3 Tbsp (45g) light mayonnaise
2 Tbsp (30g) Dijon mustard
1/2 tsp (3g) salt
1/2 tsp (2g) black pepper
2 green onions, chopped
Directions
In a large pot, bring the water to a boil. Add the potatoes. Return the water to a simmer, cover, and cook for 15 to 20 minutes, or until the potatoes are done. Remove the potatoes from the water and let them cool.
Cut the potatoes into quarters and place them in a large bowl. Add the next six ingredients and mix together gently. Refrigerate overnight. Garnish with chopped green onions before serving.
