Date: Sun, 23 Jul 1995 17:32:46 -0700
From: ryersonra@compctr.ccs.csus.edu
I liked the look and sound of the original Honey Mustard Potato
salad, and even tried it as submitted. But although I appreciate the
mid week ease of using frozen prepared potatoes, I've never found any
that are fat free. So, in an adaptive mood, desiring to trial a
potential Halloween potluck dish, being without any celery, and
cooking for someone who has a little trouble with un-cooked bell
peppers, here's what I came up with. The recipe's been formatted by
Micro Cookbook V. I served it at a post balloon flight this morning,
and it got 'keeper recipe' reviews from all tasters (not a VLF Vegetarian in
the group).
---- Cut Here -----
Blue Potato - Honey Mustard Salad
10 Servings
Adapted from an Internet submission. Substituted blue potatoes and
red bell pepper. Included saute step for vegetables.
3 pounds blue potatoes, quartered, then halved
1 each green bell pepper, diced
1 each red bell pepper, diced
1/2 each large red onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup honey
1/3 cup mustard, (yellow)
1 tablespoon cider vinegar, (for dressing)
2 tablespoons water, (for saute)
1 tablespoon balsamic vinegar, (for saute)
Prepare potatoes by quartering length wise, then halving the quarters.
Boil for approx. 15 minutes. Drain and return pan to stove to dry cooked potatoes.
While potatoes are cooking, saute until tender onions and peppers.
Combine honey, mustard, cider vinegar, and spices, mix thoroughly.
Mix potatoes, vegies, and dressing together, serve hot or chill for a
summer salad.
Amount Per Serving
Calories 207 Calories from Fat 5
Percent Total Calories From:
Fat 2% Protein 7% Carb. 90%
Nutrient Amount per % Daily
Serving Value
Total Fat 1 g 1%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 229 mg 10%
Total Carbohydrate 47 g 16%
Dietary Fiber 1 g 5%
Protein 4 g
Vitamin A 9% Vitamin C 66% Iron 12%
kwhoney honey