Sides
Picnic Potato Salad
Makes 6 cups
Picnic Potato Salad
Makes 6 cups
Nutritional information per serving (½ cup): Calories 187 (71% from fat)
carb. 12g
pro. 1g
fat 15g
sat. fat 3g
Col. 13mg
sod. 486mg
calc. 9mg
fiber 1g Vegetarian
Gluten Free
carb. 12g
pro. 1g
fat 15g
sat. fat 3g
Col. 13mg
sod. 486mg
calc. 9mg
fiber 1g Vegetarian
Gluten Free
Ingredients
- ½ cup packed cup fresh dill
- 1 green onion, cut into 1-inch pieces
- 2 pounds red potatoes
- 1 cup mayonnaise
- 2 tablespoons white wine vinegar
- ½ teaspoon Dijon-style mustard
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Preparation
- 1. Insert Metal Chopping Blade. Add ½ cup fresh dill and 1 green onion, cut into 1-inch pieces, into the work bowl. Secure the Food Processor Lid.
- 2. The processor is set to chop for 8 seconds on Speed 12.
- 3. Remove and reserve in a large mixing bowl. Wipe out the work bowl.
- 4. Insert the Dicing Disc Set. Dice 2 pounds of red potatoes using the medium feed tube on Speed 12.
- 5. Remove potatoes and place in the Steam Basket. Remove Dicing Disc Set from the work bowl.
- 6. Add 3 cups of water to the work bowl. Place the Steam Basket into the work bowl.
- 7. Secure Cooking Lid with the Steam Cap in place. The cooking time is set for 20 minutes at 285°F.
- 8. Mix 1 cup of mayonnaise, 2 tablespoons white wine vinegar, ½ teaspoon Dijon mustard, 2 teaspoons kosher salt and ½ teaspoon freshly ground black pepper together in the bowl with reserved dill and green onion.
- 9. When potatoes are tender, add to the mixing bowl. Toss well.
