GARDEN FRESH POTATO SALAD

GARDEN FRESH POTATO SALAD image

Yield 8

Number Of Ingredients 13

6 medium russet potatoes, about 3 lbs., scrubbed and cubed
2 medium carrots, sliced
2 medium celery, chopped
1 small onion, chopped
1 cup mayonnaise, fat-free
1/4 cup skim milk
1/4 cup fresh parsley, chopped
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon marjoram or oregano
1/2 teaspoon ground black pepper
2 medium tomatoes, sliced
3-4 leaves fresh basil, slivered

Steps:

1. In a large kettle over medium-high heat, bring potatoes and enough water to cover to a boil. Reduce heat and simmer until potatoes are almost tender, about 15 minutes. 2. Add carrots and cook 10 minutes more or until tender. 3. Drain into a colander and let stand until cooled. Transfer to a large serving bowl. Add celery and onion, store to combine well and set aside. 4. In blender, mix mayonnaise, milk, 3 tablespoons of parsley, mustard, salt, marjoram and pepper on low speed until blended. Pour mixture over vegetables and gently mix. 5. Arrange tomato slices, basil leaves and remaining parsley on top of salad. Serve.