|
Ingredients: 2 pounds red potatoes (about 12 small), do not peel 1/4 cup finely chopped green bell pepper 1/4 cup finely chopped yellow onion 1/4 cup finely chopped celery 2 tablespoons dill relish 2 tablespoons capers, sliced olives or chopped jalapeno chilies 1/2 cup Vegannaise, a vegetarian mayonnaise (or use sandwich spread or regular mayonnaise) 1 tablespoon prepared Dijon-style mustard 1 tablespoon dried dillweed 1 tablespoon sugar (optional) Salt and ground white pepper Dash of paprika Directions Cook potatoes in steamer basket over boiling water until fork-tender, about 20 minutes (steaming is a healthier alternative than boiling because nutrients are preserved). Let potatoes cool. Cut potatoes into cubes and place in large bowl along with bell pepper, onion, celery, relish, capers, Vegannaise, mustard, dill, sugar, salt and pepper to taste. Gently mix with slotted spoon. Be careful not to mash potatoes by over mixing. Sprinkle with paprika. Recipe makes four to six servings. |