Sunday, May 13, 2012

Potato Salad on the Rocks.

Picture of Potato Salad on the Rocks on a beige bowl


4 pounds russet potatoes, peeled

1 stalk of celery, sliced

¼ cup red bell pepper, deseeded and diced

¼ cup green bell pepper, deseeded and diced

¼ cup green onions, sliced

1 cup low fat mayonnaise or low fat yogurt

1 tablespoon Dijon mustard

1 tablespoon horseradish

1 tablespoon parsley, chopped


Peel potatoes and wash them. 

Cut potatoes into cubes 1½ inch.

Place potatoes in a saucepan with enough water to cover. 

When water begin to boil cover with the lid and reduce heat. 

Cook about 10 minutes or until potatoes are soft. 

Rinse and drain potatoes. 

In a medium bowl combine the potatoes, the red bell pepper, green bell pepper and green onions, put it aside. 

In a small bowl mix the mayonnaise (or yogurt) and mustard. 

Add horseradish and mix well. 

Add the mixture to potatoes and mix well again. 

Sprinkle parsley on top.

Serve 4.

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