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Blue Potato - Honey Mustard Salad
Adapted from an Internet submission. Substituted blue potatoes and
red bell pepper. Included saute step for vegetables.
3 pounds blue potatoes, quartered, then halved
1 each green bell pepper, diced
1 each red bell pepper, diced
1/2 each large red onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup honey
1/3 cup mustard, (yellow)
1 tablespoon cider vinegar, (for dressing)
2 tablespoons water, (for saute)
1 tablespoon balsamic vinegar, (for saute)
Prepare potatoes by quartering length wise, then halving the quarters.
Boil for approx. 15 minutes. Drain and return pan to stove to dry cooked potatoes.
While potatoes are cooking, saute until tender onions and peppers.
Combine honey, mustard, cider vinegar, and spices, mix thoroughly.
Mix potatoes, vegies, and dressing together, serve hot or chill for a
Amount Per Serving
Calories 207 Calories from Fat 5
Percent Total Calories From:
Fat 2% Protein 7% Carb. 90%
Nutrient Amount per % Daily
Total Fat 1 g 1%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 229 mg 10%
Total Carbohydrate 47 g 16%
Dietary Fiber 1 g 5%
Protein 4 g
Vitamin A 9% Vitamin C 66% Iron 12%