Make Mashed Potato Salad for a creamy and tart side dish. Garnish your Mashed Potato Salad with some reserved green or red pepper pieces for a fine finish.
What You Need
Original recipe yields 8 servings
2 lb. red bliss potatoes, peeled, quartered
2 Tbsp. butter or margarine
1 medium onion, chopped
3/4 cup chopped celery
3/4 cup MIRACLE WHIP Dressing
1/4 cup milk
1/4 cup HEINZ Balsamic Vinegar
3 Tbsp. GREY POUPON Dijon Mustard
1 small green or red pepper, seeded, chopped (about 1 cup)
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Let's Make It
Cook potatoes in boiling water in large saucepan on medium-low heat 20 min. or until fork-tender.
Melt butter in large skillet on medium heat. Add onion and celery; cook and stir 5 min. or until tender.
Drain potatoes; mash, leaving a few chunks. Add onion mixture, dressing, milk, vinegar and mustard; mix well. Reserve 1/4 cup of the green pepper for garnish; stir remaining green pepper into potato mixture. Sprinkle with reserved green pepper. Serve immediately. Or, cover and refrigerate until ready to serve.
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
Because of their natural gasses, storing potatoes and onions together causes the potatoes to rot more quickly.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.