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Potato Salad Remoulade
2 Pounds red new potatoes
3/4 Cup mayonnaise
3 Tablespoons Dijon mustard
2 Tablespoons fresh lemon juice
1 Teaspoon liquid hot-pepper sauce
2 Teaspoons sugar
1/2 Teaspoon salt
1/4 Teaspoon pepper
3 Medium-size scallions, trimmed and finely chopped (about 1/2 cup)
1 Rib (stalk) celery, finely diced
2 Tablespoons chopped fresh parsley
  Makes: 8 servings at $0.31 each.
Prep: 10 minutes
Refrigerate: 1 hour or overnight.
1. Place potatoes in medium-size saucepan; cover with water. Bring to boiling. Reduce heat; simmer 20 to 25 minutes or until knife-tender; do not overcook. Drain; cool completely. Leave skins on. Cut into 3/4-inch dice.
2. Combine mayonnaise, mustard, lemon juice, hot-pepper sauce, sugar, salt and pepper in large bowl. Add potatoes; scallions, celery and parsley. Cover; refrigerate at least 1 hour or overnight.
Nutrient Value Per Serving:
237 calories, 17 g fat (2 g saturated); 4 g protein, 18 g carbohydrate, 2 g fiber; 408 mg sodium, 12 mg cholesterol.