| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 12 | Cups | |||
INGREDIENTS
| 4 | lb | New potatoes, scrubbed |
| 2 | Cloves garlic, minced | |
| 1 | ts | Crushed red pepper flakes |
| 1/2 | c | Dijon-style mustard |
| 1 | c | Fat-free mayonnaise |
| 1/2 | c | Red or white wine vinegar |
| 2 | tb | Extra-virgin olive oil |
| 1 | c | Green onions, finely chopped |
| 1 | c | Red pepper, finely chopped |
| 1 | c | Green pepper, finely chopped |
| 1 | c | Coarsely chopped parsley |
| 1 | tb | Freshly ground black pepper |
| 1/2 | ts | Salt |
| Parsley sprigs, red and green bell pepper slices for garnish |
INSTRUCTIONS
1. Heat a large pot of water to a boil and add potatoes. Reduce heat to medium-high and cook, with lid ajar, until potatoes are tender, about 20 minutes. Drain thoroughly and set aside to cool. 2. Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil in a bowl and mix well. Cut potatoes into small pieces and place in a large bowl. Add mustard mixture and all remaining ingredients, except the garnishes, and mix well. Cover tightly and refrigerate for at least 8 hours, or overnight, before serving. If the consistency is too thick, add 2 tablespoons of water. Serve garnished with parsley and bell pepper slices. Nutrition information per serving: 90 calories, no cholesterol, 1.5 g fat, 250 mg sodium. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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