FESTIVE POTATO SALAD

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Festive Potato Salad image

I whipped up this salad with what I had on hand. The flavor is very fresh. If you have a pressure cooker, the potatoes cook in 5 minutes! Try to use some red or yellow sweet peppers in this, their sweetness is an important flavor component.

Provided by Deb Wolf

Categories     Toddler Friendly

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 17

2 lbs potatoes, peeled and cut into 1/2 inch chunks
1 cup water
2 tablespoons cider vinegar (or whatever kind you have on hand)
2 hardboiled egg, peeled
3/4 cup low-fat mayonnaise
1/4 cup milk
2 tablespoons dill pickle relish
2 tablespoons pickle juice
1 tablespoon prepared yellow mustard
1/2 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sweet red peppers, minced
2 tablespoons yellow sweet peppers, minced
2 tablespoons green sweet peppers, minced (or 6 tbls any color combination)
2 tablespoons scallions, chopped (white and green parts)
1 teaspoon seasoning salt

Steps:

  • Put potatoes and water in pressure cooker*. Cover, bring to pressure and cook 5 minutes.
  • Release pressure, drain and spread in single layer on jellyroll pan. Sprinkle with cider vinegar. Allow to cool while you make the dressing.
  • Cut eggs in half. Chop whites and set aside.
  • Put yolks in a large bowl and mash with a fork.
  • Add mayo, milk, pickle relish, pickle juice, mustard, celery salt, salt, pepper and mix well.
  • Stir in red, yellow and green peppers and chopped scallions.
  • Gently stir in potatoes and egg whites until well coated. Sprinkle with seasoned salt.
  • Chill for at least 2 hours. Keep cold.
  • * Note: if you don't have a pressure cooker, put potatoes in cooking pot, cover with cold water, bring to a boil and cook just until you can easily insert a knife.

Nutrition Facts : Calories 236, Fat 3.3, SaturatedFat 1.1, Cholesterol 95.4, Sodium 467.3, Carbohydrate 44.4, Fiber 5.7, Sugar 2.5, Protein 8.2

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