Parsley Potato Salad

  • Serves: Serves 6


Description

Great flavor, crunch, and color?this salad has them all!

Ingredients

2 cups diced cooked red potatoes (about 3 medium)
1 medium rib of celery
2 tablespoons snipped fresh parsley
1 tablespoon chopped onion
1 tablespoon chopped red bell pepper
1/2 tablespoon cider vinegar
1 teaspoon dry mustard
1/2 teaspoon celery seeds
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fat-free or light mayonnaise dressing
Pimiento or red bell pepper strips (optional)

Cooking Instructions

In a large bowl, lightly toss together the potatoes, celery, parsley, onion, bell pepper, vinegar, mustard, celery seeds, salt, and pepper.

Stir in the mayonnaise. Cover and refrigerate for several hours.

To serve, garnish with the pimiento.

Cook's Tip

Alternative Recipe
Mustard Potato Salad
Reduce the salt to 1/8 teaspoon, reduce the mayonnaise to 2 tablespoons, and add 2 tablespoons prepared mustard.

Mustard Potato Salad
Nutrition Analysis (per serving)
Calories    59   
Total Fat    0.5    g
Saturated Fat    0.0    g
Trans Fat    0.0    g
Polyunsaturated Fat    0.0    g
Monounsaturated Fat    0.0    g
Cholesterol    0    mg
Sodium    156    mg
Carbohydrates    12    g
Fiber    1    g
Sugars    1    g
Protein    1    g
Dietary Exchanges: 1 starch


Nutritional Analysis
Per serving
Calories Per Serving
61
Total Fat
0.5 g
Saturated Fat
0
Trans Fat
0
Polyunsaturated Fat
0
Monounsaturated Fat
0
Cholesterol
0
Sodium
189 mg
Carbohydrates
13 g
Fiber
1 g
Sugar
2 g
Protein
1g

Dietary Exchanges


1 starch



This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.