At our picnic yesterday,the two most popular foods (the ones that disappeared!) were the hot dogs and healthy, low fat POTATO SALAD. Our grandchildren preferred hot dogs over turkey burgers. Our daughter Janice set up the “hot dog bar” with relish, chopped onion, sauerkraut, chili, and mustard.
|1 1/2 pound(s) uncooked red potatoes|
|3 slice(s) uncooked turkey bacon|
|1/4 cup(s) reduced-calorie mayonnaise|
|2 Tbsp red wine vinegar|
|2 Tbsp parsley, fresh, chopped|
|1/2 tsp table salt|
|1/4 tsp black pepper, freshly ground|
|1/2 cup(s) uncooked scallion(s), chopped|
- Place whole potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 to 30 minutes; drain. When potatoes are cool enough to handle, slice each into eight pieces.
- Meanwhile, cook bacon in a hot skillet or in the microwave until crisp; drain on paper towels. Break bacon into small pieces.
- In a small cup, combine mayonnaise, vinegar, parsley, salt and pepper.
- Tranfer cut potatoes to a large bowl; add bacon and scallions. Toss with dressing until coated. Yields about 3/4 cup per serving.