Warm Dijon Potato Salad

Healthy Lunch - Lunch

A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 8

Yield: 8 servings

Warm Dijon Potato Salad

Ingredients

5 red potatoes

½ cup reduced-fat mayonnaise

2 tablespoons grated Parmesan cheese

1 ½ tablespoons Dijon mustard

4 teaspoons cider vinegar

½ teaspoon cayenne pepper

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon paprika

½ red onion

thinly sliced

2 green onions

chopped

Toasted Buckwheat Tabbouleh

Lunch

Directions

Step 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low cover and simmer until tender about 20 minutes. Drain and cut into cubes.

Step 2

Combine mayonnaise Parmesan cheese Dijon mustard vinegar cayenne pepper salt black pepper and paprika in a large bowl. Add potatoes red onion and green onions; gently toss to combine.

Nutritional Information

Warm Dijon Potato Salad

Servings Per Recipe:8

Calories: 155.3

% Daily Value *

Protein: 3.3g 7%

Carbohydrates: 24.1g 8%

Dietary Fiber: 2.6g 10%

Sugars: 2.4g

Fat: 5.6g 9%

Saturated Fat: 1.1g 5%

Cholesterol: 6.3mg 2%

Vitamin A Iu: 170IU 3%

Niacin Equivalents: 2.1mg 16%

Vitamin B6: 0.2mg 15%

Vitamin C: 12.8mg 21%

Folate: 28.6mcg 7%

Calcium: 33.5mg 3%

Iron: 1.2mg 6%

Magnesium: 32.1mg 11%

Potassium: 640.3mg 18%

Sodium: 344.8mg 14%

Thiamin: 0.1mg 7%

Calories From Fat: 50

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.