Sides
Potato Salad - For food processors with dicing blade
Makes about 5 cups
Potato Salad - For food processors with dicing blade
Makes about 5 cups
The dicing attachment creates the perfect sized pieces for potato salad.
Nutritional information for salad per serving (½ cup): Calories 92 (34% from fat) carb. 13g pro. 2g fat 3g sat. fat 0g chol. 0mg sod. 364mg calc. 13mg fiber 2g
Ingredients
- 2 pounds red potatoes, scrubbed
- ¼ cup fresh italian parsley leaves, loosely packed
- ½ small red onion, cut into 1-inch pieces
- 3 celery stalks, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons whole grain dijon mustard
- 1 tablespoon white wine vinegar
- 1½ to 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
Preparation
- Insert the dicing grid and blade. Dice potatoes. Put into a large cooking pot. Add water to 1 inch above the potatoes. Boil until tender. Drain, rinse with cold water and drain again and let cool.
- While potatoes are cooking, put parsley, onion, and celery into the small work bowl fitted with the small chopping blade. Pulse to roughly chop, about 3 to 4 times.
- When potatoes are cooked and slightly cool, transfer to a large bowl. Add chopped parsley, onion, and celery mixture to the bowl with the potatoes. Add the remaining ingredients. Stir gently.
- Taste and adjust seasoning as desired.
