New Potato-Cabbage Salad
In a covered large saucepan, cook potato wedges in enough boiling water to cover for 10 to 12 minutes or until tender. Drain well; set aside to cool.Advertisement
Meanwhile, in a large bowl, whisk together mayonnaise and mustard. Gradually add vinegar, whisking until smooth. Add cooled potatoes, cabbage, carrots, celery, and green onions. Toss to coat. Cover and chill in the refrigerator for 2 to 24 hours before serving. Toss before serving. Sprinkle with bacon.
Tip: If desired, substitute 4 cups purchased shredded cabbage with carrot (coleslaw mix) for the shredded cabbage and carrots.
1/2 fat, 1/2 starch, 1/2 vegetable