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| Health and medical information for consumers, quality assured by the Victorian government (Australia). |
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Salad - potato
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 Store covered in fridge (under 5°C)
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Nut free
Low salt
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Preparation time: 10 minutes
Cooking time: 12 minutes
Serves: 6
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Ingredients:
8 small potatoes
3 spring onions
1 stalk celery
1 small red capsicum
2 tablespoons chopped parsley
1 teaspoon French mustard
2 tablespoons reduced fat mayonnaise
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Method:
1. Wash vegetables.
2. Place potatoes in saucepan and add 3 cups of water. Cover and cook on medium heat for 12 minutes. Strain.
3. Chop spring onions, parsley and celery. Remove seeds from capsicum and slice.
4. Add mustard and mayonnaise to chopped vegetables.
5. Slice potatoes and mix gently with vegetable mixture.
Contributed by:
(Logo links to further information)
Source: RMIT University (1998) Easy cook book 3, Melbourne.
This recipe was originally published as: Potato salad
Recipe publication date: 08/28/2001
Last reviewed: 23/05/2007
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