You don’t have to rely on that goopy potato salad from the deli counter when you need a quick side dish for a backyard barbeque. Partially cooked red potatoes (which can be eaten straight out of the bag) eliminate the drudgery of scrubbing and boiling and let you throw together a summer salad in minutes. In place of traditional mayonnaise, using a tangy coleslaw dressing and a dollop of Dijon mustard; the vinegar in both wakes up the plain spuds. Add a handful of chopped watercress and a pickle relish for color and crunch. You’ll never miss the mao.
Hands on time 5 minutes total time 25 minutes makes 6 servings 1 20-24 ounce bag partially cooked red potatoes ½ c. chopped watercress ¼ c. coleslaw dressing 2 T. DIJON mustard 2 T. dill pickle relish
COMBINE all the ingredients and toss. Cover and refrigerate for 20 minutes before serving to allow the flavors to blend.
If you made it from scratch; 1 HOUR, 15 minutes compliments of real simple magazine