Recipes - Honey Mustard Potato & Salami Salad

Honey Mustard Potato & Salami Salad

 

 

8 oz.	beef salami, cut crosswise into 1/4-inch thick slices and then into quarters
1 1/2 lbs.	red potatoes, cut into 1 inch pieces
1/2 cup	prepared fat-free honey-Dijon salad dressing
1 cup	sliced celery
1/3 cup	chopped red onion
1/4 cup	finely chopped parsley
	Lettuce leaves (optional)
	Course grind black pepper, as desired

1. Place potatoes in medium saucepan; cover with cold water.  Bring to a boil; reduce heat.  Cover and simmer 10 to 12 minutes or until tender; drain.
2. In large bowl, combine hot potatoes and dressing; toss lightly to coat.   Cool 10 minutes.
3. Add beef salami, celery, onion and parsley to potatoes; mix lightly.   Serve over lettuce, if desired; season with pepper.

Cook's tip:  Salad may be prepared ahead of time and served cold.  Cover and refrigerate 2 hours or overnight.

Makes 4 servings (331 calories per 1 3/4 cup serving)