Stampede Potato Salad
Low-sodiumSugar ConsciousVegetarianGluten-freeSide DishesCanada DayDairy-freeIndependence DayFather’s Day
Bring BBQ flavour right into a favourite summertime side-dish!
Ingredients
- 4 medium potatoes, such as russet or Yukon gold
- 2 tbsp vinegar, divided
- 1⁄2 pkg Stampede BBQ Ribs Seasoning
- 1⁄4 cup ketchup
- 1⁄4 cup mayo
- 1 tsp brown sugar
- 2 celery stalks
- 1⁄2 medium red onion
Preparation
- Peel and chop potatoes. Place in a 12 Cup Multipurpose Pot. Cover with water; bring to a boil over high heat. Boil 6-8 min, or until just tender. Drain and rinse with cold water to stop cooking. Place in a large bowl; add 1 tbsp vinegar. Stir gently to coat.
- While potatoes cook, in a small bowl, whisk seasoning, with remaining vinegar, ketchup, mayo, and brown sugar. Set aside.
- Thinly slice celery and dice red onion.
- After tossing potatoes with vinegar, stir in sauce, celery, and onion. Add toppings, if desired.
- Serve at room temperature or cover and chill until ready to serve.
Nutritional Information
Per serving: Calories 320, Fat 12 g (Saturated 1.5 g, 0 0 g), Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 49 g (Fiber 6 g, Sugars 9 g), Protein 6 g.
Perfectly Balance Your Plate
Serve with 4 oz (113 g) lean protein and 1 cup chopped veggies.