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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Heinz apple cider vinegar is gluten-free. Check for modified food starch in mayonnaise.

 

"I am giddy, expectation whirls me round.
The imaginary relish is so sweet
That it enchants my sense."
-William Shakespeare, Bard

The refrigerator light goes on...

This is a fantastic potato salad submitted by Barbara Gendelman. It is a low-sodium recipe and it tastes great. The combination of the ground yellow mustard and the tanginess of the vinegar with just a touch of sweet relish is brilliant.

Vinegars

For the most part I have specified what type of vinegar to use in a specific recipe.

Vinegar is almost always made from wine (or any alcoholic beverage) by fermenting the alcohol with acid, thereby producing bacteria. So, apple cider vinegar comes from just that and white vinegar comes from clear grain alcohol.

Most recipes call for white or red wine vinegar. Purchasing better quality vinegars is important to making your recipe great. Less expensive vinegars are produced in large vats, often in a day or two. More complex vinegars are made over time in much the same fashion as making wine, using oak casks and prolonged fermentation and aging.

You will see herbed vinegars on the market (like tarragon vinegar). These are simply vinegars that have been steeped with herbs or infused with other flavors.


 

Barbara's Potato Salad



Servings = 4 | Serving size =about 1 cup

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3.

This recipe makes great leftovers. Note that the cooking time does not include chilling time.

3 quarts water
1 lb Yukon Gold potatoes
2 Tbsp 2% milk
1 Tbsp reduced-fat mayonnaise
1/4 tsp ground yellow mustard
1 tsp sweet pickle relish
1 tsp apple cider vinegar (Heinz is gluten-free.)
1/4 tsp dried parsley flakes
1/4 tsp paprika

Place the water in a medium stock pot over high heat. When the water boils add the potatoes and reduce the heat to medium. Boil potatoes about 35 minutes or until done.

Drain the potatoes and let them cool. Peel and cut into 1/2 - 1 inch dice.

Place the milk, mayonnaise, mustard, pickle relish and vinegar in a medium mixing bowl and mix well.

Gently fold the sauce together with the diced potatoes.

Chill for at least an hour and when ready to serve sprinkle with parsley flakes and paprika as garnish (optional).

Nutrition Facts

Serving size = about 1 cup

Servings = 4

.

Amount Per Serving

Calories 116 Calories from Fat 14
  % Daily Value
Total Fat 2g 2%
    Saturated Fat 0g 2%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 2mg 1%
Sodium 50mg 2%
Total Carbohydrates 24g 8%
    Dietary Fiber 2g 8%
    Sugars 2g  
Protein 2g  
Vitamin A 3% Vitamin C 15%
Calcium 2% Iron 3%
Vitamin K 17 mcg Potassium 391 mg
Magnesium 25 mg