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LOCATION: Recipes >> Salad Recipes >> Preparation time: 30 minutes

Print this Recipe    Preparation time: 30 minutes

Cooking time: 20 minutes
Chilling time: 8 hours or overnight
Yield: 24 1/2-cup servings

4 pounds new potatoes, scrubbed
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/2 cup Dijon-style mustard
1 cup fat-free mayonnaise
1/2 cup red or white wine vinegar
2 tablespoons extra-virgin olive oil
1 cup each, finely chopped: green onions, red bell pepper, green bell pepper
1 cup coarsely chopped parsley
1 tablespoon freshly ground black pepper
1/2 teaspoon salt
Parsley sprigs, red and green bell pepper slices for garnish

1. Heat a large pot of water to a boil and add potatoes. Reduce heat to
medium-high and cook, with lid ajar, until potatoes are tender, about 20
minutes. Drain thoroughly and set aside to cool.

2. Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil
in a bowl and mix well. Cut potatoes into small pieces and place in a large
bowl. Add mustard mixture and all remaining ingredients, except the
garnishes, and mix well. Cover tightly and refrigerate for at least 8
hours, or overnight, before serving. If the consistency is too thick, add 2
tablespoons of water. Serve garnished with parsley and bell pepper slices.

Nutrition information per serving: 90 calories, no cholesterol, 1.5 g fat,
250 mg sodium.

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