New potatoes are young potatoes that haven’t had time to completely convert their sugars into starch. They have thin skins and a crisp, waxy texture. Since new potatoes retain their shape even after being cooked and cut, they work well in potato salads.
To lower the fat content of this salad by about 3 grams of fat per serving, try a reduced-fat cheese, such as Cheddar or Colby.
Dark pumpernickel bread and fresh pear wedges go well with this main dish potato salad.
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