Lunch: Red Potato Salad Dijon Recipe
Ingredients
3-1/2 pounds red potatoes (about 12 medium), cubed
1/4 cup Dijon-mayonnaise blend
3 tablespoons seasoned rice vinegar
3 tablespoons olive oil
4 teaspoons minced fresh tarragon
1-1/2 teaspoons salt
3/4 teaspoon pepper
6 green onions, thinly sliced
Instructions
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
In a small bowl, mix mayonnaise blend, vinegar, oil, tarragon, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in green onions. Serve warm. Refrigerate leftovers.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
