A mixture of vegetables adds color and crunch to this Zesty Potato Salad recipe.
Zesty Potato Salad
1/4 cup instant nonfat dry milk
1/4 cup water
1/4 cup Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds (about 6 large) red-skinned potatoes, cut into 1-inch cubes, cooked, drained and cooled
2 cups green beans, cut into 1-inch pieces, blanched, optional
1 cup chopped red bell pepper
1/4 cup sliced green onions
Lettuce leaves, optional
In a small bowl, combine dry milk, water, mustard, salt and pepper until well-mixed.
In a large bowl, combine potatoes, green beans, bell pepper and onions; add milk mixture; toss well to coat. Serve immediately or refrigerate. Serve over lettuce leaves. Yields 8 servings.