PLACE potato slices in vegetable steamer.** Place steamer over 2 inches of water in large pot. Cover pot. Bring to a boil over high heat.
STEAM potatoes 10 to 15 minutes, or until tender when pierced with knife. Remove steamer from pan. Peel potatoes when cool enough to handle (about 10 minutes). Place potatoes in bowl.
COMBINE vinegar, pickle relish, mustard, salt and pepper in jar with tight-fitting lid. Shake well. Add oil. Shake well again.
TOSS warm potatoes with dressing. Add green onions and red pepper, if desired. Serve at room temperature or chilled.
** Boil potatoes 10 to 15 minutes if steamer is not available.
The salad can be made up to one day in advance and refrigerated, tightly covered with plastic wrap.
Nutrition
Serving size
(1/6 of recipe)
Calories 230
Calories from Fat160g
Total Fat 19g
Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 3mg
Potassium 0mg
Total Carbohydrates 17g
Dietary Fiber 2g
Sugars 6g
Protein 2g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
