Low Carb Salads And Dressings Recipes

Ingredients:

4 lb new potatoes, scrubbed
2 cloves garlic, minced
1 tsp crushed red pepper flakes
1/2 cup dijon-style mustard
1 cup fat-free mayonnaise
1/2 cup red or white wine vinegar
2 tbsp extra-virgin olive oil
1 cup green onions, finely chopped
1 cup red pepper, finely chopped
1 cup green pepper, finely chopped
1 cup coarsely chopped parsley
1 tbsp freshly ground black pepper
1/2 tsp salt
1 parsley sprigs, red and green bell, pepper slices f

Instructions:

1. Heat a large pot of water to a boil and add potatoes. Reduce heat
to medium-high and cook, with lid ajar, until potatoes are tender,
about 20 minutes. Drain thoroughly and set aside to cool.

2. Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar
and oil in a bowl and mix well. Cut potatoes into small pieces and
place in a large bowl. Add mustard mixture and all remaining
ingredients, except the garnishes, and mix well. Cover tightly and
refrigerate for at least 8 hours, or overnight, before serving. If
the consistency is too thick, add 2 tablespoons of water. Serve
garnished with parsley and bell pepper slices.

Nutrition information per serving: 90 calories, no cholesterol, 1.5 g
fat, 250 mg sodium.

Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking

Servings: 12