Ingredients:
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
Preparation:
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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