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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick! Ingredients:
5 red potatoes |
1/2 cup reduced-fat mayonnaise |
2 tablespoons grated parmesan cheese |
1 1/2 tablespoons dijon mustard |
4 teaspoons cider vinegar |
1/2 teaspoon cayenne pepper |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/4 teaspoon paprika |
1/2 red onion, thinly sliced |
2 green onions, chopped |
Directions:
1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
2. Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.
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