AuthorKevin PetrizioThis request really surprised me. I thought potato salad would never work on the program. And not being a big fan of it, I never gave it much thought. So when I started to research recipes, I noticed that German potato salad could work without too many changes. I put together this recipe and found that it is easy to make, and delicious. Bring this recipe to your next cookout and watch it go! You don't even have to tell them it's on the program! When I first made this recipe, I used white onion instead of scallions. I found that the raw white onions were just a bit too much for most people. Personally, I loved it. Also, I did not use mustard. I'm just not a fan. But feel free to play around with this recipe and make it fit your tastes
Cut potatoes into ¼ inch rounds
Put into a sauce pan and add enough water to cover potatoes
Add 1 teaspoon of Morton’s Lite Salt to the water and bring to a boil
When water boils lower heat to med-low and let simmer until the potatoes are just fork tender.
Turn off heat, drain potatoes well, and return them to the hot pan. Gently stir the potatoes to dry them. When they look soft on the outside they are done. Set them aside.
In a large mixing bowl, add the oil, vinegar, green onion, dill, and chives. Stir together well and if you are using the mustard, mix it in now.
Add the potatoes to the dressing and gently fold them to coat. Try to keep the potatoes as whole as possible.
When all the potatoes are coated, test for seasoning. Add Morton’s Lite Salt and pepper as needed.
This potato salad is just as good warm as it is cold.
This recipe makes Four 1/2 cup servings
Count each serving as: 1 starch, 1 fat
Ingredients
Directions
Cut potatoes into ¼ inch rounds
Put into a sauce pan and add enough water to cover potatoes
Add 1 teaspoon of Morton’s Lite Salt to the water and bring to a boil
When water boils lower heat to med-low and let simmer until the potatoes are just fork tender.
Turn off heat, drain potatoes well, and return them to the hot pan. Gently stir the potatoes to dry them. When they look soft on the outside they are done. Set them aside.
In a large mixing bowl, add the oil, vinegar, green onion, dill, and chives. Stir together well and if you are using the mustard, mix it in now.
Add the potatoes to the dressing and gently fold them to coat. Try to keep the potatoes as whole as possible.
When all the potatoes are coated, test for seasoning. Add Morton’s Lite Salt and pepper as needed.
This potato salad is just as good warm as it is cold.
This recipe makes Four 1/2 cup servings
Count each serving as: 1 starch, 1 fat
