John Myers
Ingredients for 4 servings:
- 800 g waxy potatoes (weighed cooked)
- 30 g chives
- 80 g onion(s)
- 200 g radishes
- 20 g mustard, medium hot
- 120 g Miracle Whip “so light”, 4.9% fat
- 120 g Cremefine, 5% fat
- 100 ml vegetable stock
- 20 ml balsamic vinegar, light
- e.g. salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
Grilled side dish, LF 30
Peel the boiled potatoes, slice them thinly, and place them in a bowl. Add the finely chopped chives, finely diced onion, and finely chopped radishes. Mix the mustard, Miracle Whip, Cremefine, vegetable stock, balsamic vinegar, pepper, and salt into a smooth dressing and pour over the potatoes. Mix well and let it sit for 2-3 hours. The salad tastes just as good served “cold from the refrigerator” as it does at room temperature. This version is lower in fat but tastes just like the original. The original uses mayonnaise instead of Miracle Whip and crème fraîche instead of Cremefine.
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