Here's an awesome potato salad that's got both the creamy and the Dijon-mustard-and-vinegar zing going on. Chopped apples add a welcome crunch.
What You Need
Original recipe yields 8 servings
1-1/2 lb. new potatoes, quartered
1 small apple, chopped
1/4 cup shredded carrot s
2 green onions, thinly sliced
3/4 cup MIRACLE WHIP Light Dressing
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. HEINZ Apple Cider Vinegar
dash black pepper
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Let's Make It
Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
Place potatoes in large bowl. Add apples, carrots and onions; mix lightly.
Mix remaining ingredients until blended. Add to potato mixture; toss to evenly coat.
Apple Preparation Tips
Because apples turn brown after they are cut, do not cut them up until just before using. For added color and texture, leave the peels on.
Look for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.