Slim And Trim Potato Salad Recipe
Ingredients
For the salad:
1 pound small red-skinned potatoes, sliced 1/4 inch thick
1 small sweet red or green pepper, cored, seeded, and diced
1 medium-size stalk celery, diced
3 shallots, finely chopped
For the dressing:
1 tablespoon lemon juice
1 tablespoon tarragon vinegar or white wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon each salt and black pepper
1/4 cup Chicken Stock or Vegetable Stock or low-sodium chicken broth
1 tablespoon olive oil
3 tablespoons minced fresh herbs, such as chervil, tarragon, chives, or parsley
Directions
1 To prepare the salad: Arrange the potatoes in a steam er basket, set over boiling water in a large saucepan, and steam for 8 to 10 minutes or until tender.
Transfer to a large bowl.
Add the sweet pepper, celery, and shallots.
2 Meanwhile, prepare the dressing.
In a small bowl, whisk to gether the lemon juice, vinegar, mustard, garlic, salt, and black pepper.
Whisk in the stock, oil, and herbs or put all the ingredients in a small jar and shake until well blended.
Pour the dressing over the potatoes and toss gently to combine.
Transfer to a large bowl.
Add the sweet pepper, celery, and shallots.
2 Meanwhile, prepare the dressing.
In a small bowl, whisk to gether the lemon juice, vinegar, mustard, garlic, salt, and black pepper.
Whisk in the stock, oil, and herbs or put all the ingredients in a small jar and shake until well blended.
Pour the dressing over the potatoes and toss gently to combine.
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