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New Potato Salad


For the salad:

2 pounds tiny red new potatoes

1 large red bell pepper, chopped

2 stalks celery, chopped

˝ cup chopped Italian parsley

For the dressing:

˝ cup fat-free mayonnaise, yogurt or a combination of the two

4 tablespoons Benefiber®*

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

2 teaspoons fennel seeds

Freshly ground black pepper, to taste


Cook the potatoes in boiling water to cover for 10-15 minutes or until just tender. Drain and rinse with cold water to stop the cooking. Cut into bite-size pieces. Combine the potatoes with the remaining salad ingredients and chill.

Combine the dressing ingredients. When ready to serve, stir the dressing into the salad.

Yield: 4 servings

*The maximum daily intake of Benefiber for adults is 5 tablespoons, for children 7-11 years of age 2.5 tablespoons. Ask your doctor before using with children 6 and under.