Serves 8 • Gluten Free
1 Put potatoes in large saucepan and add enough water to cover by 1 inch; bring to boil. Reduce heat and simmer, partially covered, until potatoes are tender, about 8 minutes; drain.
2 Meanwhile, mix together all remaining ingredients in serving bowl. Add potatoes and toss to coat evenly. Let cool to room temperature. Serve at once or cover and refrigerate up to 2 days. Let stand at room temperature 30 minutes before serving.
PER SERVING (¾ CUP): 113 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 415 mg Sod, 25 g Total Carb, 4 g Sugar, 4 g Fib, 2 g Prot, 37 mg Calc. PointsPlus value: 3
Gluten Free
Add 1 chopped drained roasted red pepper (not oil-packed), 1 tablespoon drained capers, and 9 chopped pitted kalamata olives to potato mixture in step 2.
PER SERVING (¾ CUP): 122 Cal, 2 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 520 mg Sod, 26 g Total Carb, 4 g Sugar, 4 g Fib, 2 g Prot, 43 mg Calc. PointsPlus value: 3
Gluten Free
Increase Dijon mustard to 1 tablespoon and add 3 slices crumbled crisp-cooked bacon and 2 coarsely chopped hard-cooked large eggs to potato mixture in step 2.
PER SERVING (¾ CUP): 150 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 53 mg Chol, 530 mg Sod, 25 g Total Carb, 4 g Sugar, 4 g Fib, 5 g Prot, 44 mg Calc. PointsPlus value: 4
Gluten Free
Substitute ⅓ cup chopped fresh cilantro for the ⅓ cup chopped fresh flat-leaf parsley; add to potato mixture along with 2 teaspoons curry powder and ½ teaspoon hot sauce in step 2.
PER SERVING (¾ CUP): 114 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 422 mg Sod, 25 g Total Carb, 4 g Sugar, 4 g Fib, 2 g Prot, 36 mg Calc. PointsPlus value: 3