| Directions | 1. Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat and simmer 10 minutes or until fork-tender. Drain well. Cool slightly.
2. Mix oil, ketchup, vinegar, mustard, black pepper and salt in large bowl with wire whisk until well blended. Add potatoes, celery, bell pepper and onion; toss gently to coat.
3. Serve immediately or refrigerate until ready to serve. |
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Prep Time: 15 minutes Cook Time: 20 minutes Servings: 12
| | Ingredients | - | | 3 pounds small red potatoes, quartered |
- | | 1/2 cup olive oil |
- | | 1/2 cup ketchup |
- | | 1/4 cup cider vinegar |
- | | 1 1/2 teaspoons McCormick® Mustard, Ground |
- | | 1 teaspoon McCormick® Black Pepper, Coarse Ground |
- | | 1 teaspoon salt |
- | | 1 1/2 cups thinly sliced celery |
- | | 1 cup coarsely chopped red bell pepper |
- | | 1/2 cup chopped red onion |
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| Nutrition (per serving) | Calories: 185 Calories Fat: 9 Grams Protein: 3 Grams Cholesterol: 0 Milligrams Carbohydrates: 23 Grams Sodium: 343 Milligrams Fiber: 3 Grams
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