(1) 1/2 lb. small red skin potatoes, quartered
1/2 cup fat free Italian salad dressing
1/4 cup Spicy Brown Mustard or French’s Horseradish Mustard
1 cup sliced celery
1/4 cup minced parsley
2 tbsp. minced green onion
- Cook potatoes in boiling water for 15 minutes until tender.
- Rinse with cold water; drain.
- Mix salad dressing and mustard in large bowl.
- Add potatoes, celery, parsley and green onion.
- Chill, covered, 1 hour.
*1 cup potatoes = 1 starch