Thyme to Spare Potato Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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A delicious-sounding recipe from Thyme to Spare Catering. Recipe does not provide cooking time for potatoes; although, they should be cooked just until tender so they will hold up in the salad. Ingredients:
2 lbs red potatoes, boiled just until tender and cubed (peeled or unpeeled) |
1/2 large red onion, thinly sliced |
3 -4 celery ribs, sliced |
1/2 medium red bell pepper, cut into thin strips |
1/2 cup nonfat italian dressing |
1/2 teaspoon paprika |
1/2 tablespoon garlic, minced |
1 tablespoon bottled basil pesto |
1/2 teaspoon fresh coarse ground black pepper |
1 tablespoon sugar |
1 tablespoon dijon mustard |
2 tablespoons balsamic vinegar |
Directions:
1. Gently toss all salad ingredients together in a large bowl. Combine dressing ingredients in a tightly covered container and shake well. Just before serving the potato salad, toss salad ingredients with dressing. Shredded carrots and/or bacon bits may be added, if desired.
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