Bread-and-Butter Pickle Potato Salad

Bread-and-Butter Pickle Potato Salad

MAKES 6 servings
About 1 hour

Ingredients

2 lbs. Yukon gold potatoes (about 2 1⁄4 in. wide), scrubbed
1 tbsp. mustard seed (see notes)
1⁄2 cup bread-and-butter pickle juice (see notes)
1⁄2 cup finely chopped bread-and-butter pickles
1⁄2 cup reduced-fat or regular mayonnaise
2 tbsp. cider or white wine vinegar
1 red bell pepper (1⁄2 lb.), rinsed, stemmed, seeded, and diced
6 tbsp. minced parsley
Salt and pepper

Notes: Pour the pickle juice out of the jar through a fine strainer into a bowl and save the mustard seed for the salad, or use dried mustard seed soaked in hot water for 5 minutes, then drained. If making salad up to 1 day ahead, cover and chill; mix before serving.

Directions

1. In a 4- to 5-qt. pan, combine potatoes and 1 1⁄2 qts. water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 25 to 30 minutes. Drain and let stand until cool enough to touch, about 10 minutes.

2. Meanwhile, in a large bowl, mix mustard seed, pickle juice, pickles, mayonnaise, and vinegar. Peel warm potatoes, cut into about 3⁄4-in. cubes, and drop into dressing. Add bell pepper; mix gently. Let cool to room temperature, at least 15 minutes. Add 4 tbsp. parsley and salt and pepper to taste; mix. Scrape into a serving bowl and sprinkle with remaining parsley.

PER SERVING 207 cal., 21% (44 cal.) from fat; 4 g protein; 4.9 g fat (0.7 g sat.); 37 g carbo (3.4 g fiber); 428 mg sodium; 0 mg chol. Serve with Buoncristiani O.P.C. Red Blend