WKYT - Chef Walter - Recipes

New Potato and Cabbage Salad Wednesday, March 31, 2010


1 lb new red or white potatoes, cut into quarters or wedges about ½ inch thick
4 TBSP light mayonnaise (I like JFG or Kraft Free)
2 TBSP Dijon mustard
3 TBSP cider vinegar
1 TBSP sugar (or Splenda)
4 cups tri-color slaw mix
1 stalk celery, sliced thin
½ cup green onion, sliced
1 tsp salt and 1/2 tsp black pepper (or to taste)


In a large, covered pan, cook potatoes in enough boiling water to cover for 10 to 12 minutes or until tender. Drain and allow to cool. When the potatoes are cool, in a large bowl, whisk together the mayonnaise and mustard. Whisk in vinegar and sugar (or Splenda) until mixed. Add potatoes, slaw mix, celery, and green onions. Toss to coat. Cover and chill. Toss before serving.


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