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SOUPS/SALADS
POTATO SALAD
The dicing attachment creates the perfect sized pieces for potato salad.
Makes about 5 cups
1. Insert the dicing grid and blade. Dice potatoes.
Put into a large cooking pot. Add water to 1 inch above
the potatoes. Boil until tender. Drain, rinse with cold
water and drain again and let cool.
2. While potatoes are cooking, put parsley, onion and
celery into the small work bowl fitted with the small
chopping blade. Pulse to roughly chop, about 3 to 4
times.
3. When potatoes are cooked and slightly cool,
transfer to a large bowl. Add chopped parsley, onion
and celery mixture to the bowl with the potatoes.
Add the remaining ingredients. Stir gently.
4. Taste and adjust seasoning as desired.
Nutritional information for salad per serving (½ cup):
Calories 92 (34% from fat) • carb. 13g • pro. 2g • fat 3g
sat. fat 0g • chol. 0mg • sod. 364mg • calc. 13mg • fiber 2g
2 pounds red potatoes, scrubbed
¼ cup fresh italian parsley
leaves, loosely packed
½ small red onion, cut into
1-inch pieces
3 celery stalks, cut into
1-inch pieces
3 tablespoons extra virgin
olive oil
2 tablespoons whole grain
dijon mustard
1 tablespoon white wine vinegar
1½ to 2 teaspoons kosher salt
¼ teaspoon freshly ground
black pepper
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