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Light and Lively Potato Salad
11:06 AM CDT on Saturday, July 19, 2008
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Simmer potatoes until tender; drain and cool. Cut in half widthwise.
In large bowl, whisk together vinegar, mustard and lemon zest. Slowly whisk in oil; season with salt and pepper. Fold in potatoes and remaining ingredients, except celery curls; adjust seasoning. Marinate for a few hours. Mound in bowl or on individual salad plates; garnish with celery curls, if using. Makes 6 servings.
Notes: To make celery curls, with vegetable peeler, shave celery into long strips. Place in ice water for several hours or until strips curl. For a complete meal, stir 2 cups coarsely shredded rotisserie chicken or 3 coarsely chopped hard-cooked eggs into salad.
PER SERVING: Calories 194 (56% fat) Fat 11 g No c holesterol Sodium 416 mg Fiber 4 g Carbohydrates 22 g Protein 3 g
SOURCE: United States Potato Board
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