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two-tone potato salad recipe

Written on Sunday, October 30, 2016 | 6:30:00 AM




makes: 6 servings (½ cup each)

prep: 25 minutes     chill: at least 4 hours

Ingredients : 
- 6 ounces small (about 2-inch) Yukon gold potatoes, cut into ½-inch-thick wedges
- 1 6-ounce sweet potato, peeled and cut into 1-inch cubes
- 1⁄3 cup light mayonnaise
- 1 tablespoon Dijon-style mustard
- 1 tablespoon fat-free milk
- 2 teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
- ¼ teaspoon black pepper
- 1 stalk celery, thinly sliced
- 2 green onions, thinly sliced
- 2 slices turkey bacon, cooked according to package directions and chopped

Preparation Method :
1) In a large saucepan cook potatoes, covered, in enough boiling water to cover for 10 to 12 minutes or until just tender. Drain well; cool to room temperature.

2) Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, milk, thyme, and pepper. Add potatoes, celery, and green onions. Toss to coat. Cover and chill at least 4 hours or up to 24 hours. Gently stir in bacon just before serving.

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