Serves: 5
Total Calories: 12
Peel a 1/4-inch ribbon around the middle of each potato. Steam or boil potatoes until barely tender when pierced with a fork (about 15 minutes); drain and quarter. Place in medium bowl. Chop celery and onions, and add to potatoes. Add salad dressing and toss lightly. (Add dressing while potatoes are still warm so the dressing flavor seeps into the potatoes.) Chop parsley and sprinkle on top. Serve warm or chilled.
Variation: To add color, toss in other vegetables like yellow squash, red onions, peas, tomatoes, roasted red bell peppers, or pimentos. Or add capers and fresh mint.
This Zesty New Potato Salad recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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