Sides
Potato Salad
Makes about 5 cups
Potato Salad
Makes about 5 cups
The dicing accessory 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
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 disc. 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; let cool.
- While potatoes are cooking, put parsley, onion and celery into the small work bowl fitted with the small chopping blade. Pulse toroughly 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.
- 4. Taste and adjust seasoning as desired.
