Homemade Potato Salad

This perfect summer salad uses a dressing based on milk instead of oil. The result? Great taste, fewer calories.

Course Salads
Prep. Time 20 mins
Cooking Time 30 mins
Yields 8 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

Dressing:

1 tsp (5 ml) salt

2 tsp (10 ml) dry mustard

2 tbsp (30 ml) brown sugar

2 tbsp (30 ml) all-purpose flour

Pinch of Cayenne pepper

2 cups (500 ml) milk

3 egg yolks

3 tbsp (45 ml) butter

1/3 cup (80 ml) vinegar

1 tsp (5 ml) white horseradish

1 tbsp (15 ml) Dijon mustard

Salad:

3 lbs (1.5 Kg) new potatoes or

red potatoes

4 green onions, thinly sliced

1 large red onion, thinly sliced

3/4 cup (180 ml) black olives, drained

Salt

Pepper

Instructions

Combine salt, mustard, brown sugar, flour and cayenne in the top of a double boiler (or heavy saucepan). Add milk and egg yolks. Stir until smooth. Cook over boiling water (or medium heat), stirring constantly until thickened. Stir in butter and vinegar. Chill thoroughly.

Scrub potatoes (or peel). Cut potatoes into 2-in (5 cm) pieces. Place in cold water, bring to a boil, cook until tender. Drain well.

Combine potatoes with green onions, red onions and olives.

Stir horseradish and mustard into dressing. Season to taste. Add all or as much as you wish to potatoes. Combine well. Season to taste.

Tips

Note: Refrigerated, this keeps well for up to 1 week.

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Nutritional Info

Per serving

Energy: 255 Calories
Protein: 7 g
Carbohydrate: 39 g
Fat: 8 g
Fibre: 5.4 g
Sodium: 499 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 11 % / 125 mg
Vitamin C: 65 %
Folate: 25 %
Vitamin B6: 25 %
Vitamin B12: 21 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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