| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salads, Mc-recipe |
8 |
servings |
INGREDIENTS
| 1 |
c |
Low fat mayonnaise |
| 1/4 |
c |
Mustard blended mayonnaise |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
tb |
Chopped fresh dill or |
| 1 1/2 |
ts |
Dried dillweed |
| 1 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 1/4 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Dried basil leaves |
| 2 |
lb |
Red potatoes; cubed and cooked |
|
|
OR 6-large red potatoes |
| 1 |
|
Green pepper; chopped |
| 1/2 |
c |
Chopped red onion |
| 3 |
|
Hard-cooked eggs; yolks discarded; chopped |
INSTRUCTIONS
1.In large bowl combine mayonnaise, creamy mustard blend, parsley, dill,
salt, pepper, Worcestershire and basil.
2.Add potatoes, green pepper, onion and egg whites; toss to coat.
3.Cover; chill to blend flavors.
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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