| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salads, Mc-recipe |
8 |
servings |
INGREDIENTS
| 1/2 |
c |
Low fat mayonnaise |
| 1/3 |
c |
Mustard blended mayonnaise |
| 1 |
tb |
Cider vinegar |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
lb |
Potatoes; cooked; peeled |
|
|
And cut into 1/2-inch cubes |
|
|
To measure about 5-cups; approximately |
| 1/2 |
c |
Chopped celery |
| 1/3 |
c |
Chopped red onion |
| 2 |
|
Hard-cooked eggs; coarsely chopped |
|
|
Lettuce leaves; optional |
|
|
Cherry tomatoes; halved; for garnish |
INSTRUCTIONS
1.In large bowl combine mayonnaise, creamy mustard blend, vinegar, sugar
and salt.
2.Add potatoes, celery, red onion and eggs; toss gently to coat. Cover;
chill.
3.If desired, spoon into lettuce-lined bowl and garnish with cherry
tomatoes.
VARIATION: Deviled Ham potato Salad: Add 1 cup diced cooked ham in step 2
Notes: http://www.dijonnaise.com/recipes/salads/ PANTRY: HELLMANN'S® or
BEST FOODS® Real or Light Mayonnaise or Low Fat Mayonnaise Dressing --AND--
Dijonnaise a Creamy Mustard Blend
Hanneman 1998 June
Recipe by: Dijonnaise Cookbook
By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by
MM_Buster v2.0l.
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