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Richard Simmons Potato Salad Recipe

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This recipe for Richard Simmons Potato Salad is from Aunt Mary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad -
4 cups cubed unpeeled red potatoes
1 can (14 1/2oz) fat-free reduced-sodium chicken broth
2 T cider vinegar
1/4 c finely diced celery
1/2 c finely diced green onion (green & white parts)
2 hard-cooked egg whites, coarsely chopped
1 T minced fresh parsley

Dressing -
1/2 C reduced-fat mayonnaise
1 T each coarse-grained Dijon-style mustard and sweet pickle relish
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp celery seed
Directions:
Directions:
1) Salad - In medium saucepan combine potatoes and chicken broth. Bring to boil over medium heat. Cover and cook about 10 minutes or until tender. Drain and save cooking liquid to use for soup. In large bowl toss hot potatoes in vinegar.
2) Dressing - In second large bowl mix together dressing ingredients. Add cooled potatoes, together with remaining salad ingredients. Toss to combine. Chill before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min prep / 10 min cook

 

 

 

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