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Honey-Dijon Potato Salad




Source of Recipe


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Honey-Dijon Potato Salad

Tasteofhome.com – e-mail
Quick Cooking May/June 2000
Reviews rated this recipe 4.5 of 5 stars.
Exchanges
Yield: 8 servings.
TOTAL TIME: Prep: 25 min. + chilling

No matter which recipe I tried, my potato salad always turned out bland. So I came up with this creamy version that has plenty of pizzazz. It's so tangy and flavorful, you wouldn't realize it calls for fat-free honey-Dijon salad dressing. It's a favorite at picnics. —Kristie Kline Jones, Douglas, Wyoming

Ingredients:
2-1/4 pounds small red potatoes
3 tablespoons vinegar
3/4 cup chopped green pepper
1 small onion, chopped
5 tablespoons chopped dill pickles
1 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
1 cup fat-free mayonnaise
1/3 cup fat-free honey-Dijon salad dressing
2 tablespoons Dijon mustard
2 hard-cooked egg whites, chopped

Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.

2. Cube the potatoes and place in a large bowl. Sprinkle with vinegar. Add the green pepper, onion, pickles, seasoning blend and pepper.

3. In a small bowl, combine the mayonnaise, salad dressing, mustard and egg whites. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour.

3/4 cup equals 147 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 439 mg sodium, 30 g carbohydrate, 4 g fiber, 4 g protein. ++++ Diabetic Exchanges: 2 starch, 1 vegetable.