Instructions:

Bread and Butter Pickle Potato Salad

NOTES: Pour the pickle juice out of the jar through a fine strainer into a bowl and save the mustard seed for the salad, or use dried mustard seed soaked in hot water for 5 minutes, then drained. If making salad up to 1 day ahead, cover and chill; mix before serving.

MAKES: 6 servings

2 pounds Yukon gold potatoes (about 2 1/4 inches wide), scrubbed
1 tablespoon mustard seed (see notes)
1/2 cup bread-and-butter pickle juice (see notes)
1/2 cup finely chopped bread-and-butter pickles
1/2 cup reduced-fat or regular mayonnaise
2 tablespoons cider or white wine vinegar
1 red bell pepper (1/2 pound), rinsed, stemmed, seeded, and diced
6 tablespoons minced parsley
Salt and pepper

In a 4- to 5-quart pan, combine potatoes and 1 1/2 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 25 to 30 minutes. Drain and let stand until cool enough to touch, about 10 minutes.

Meanwhile, in a large bowl, mix mustard seed, pickle juice, pickles, mayonnaise, and vinegar. Peel warm potatoes, cut into about 3/4-inch cubes, and drop into dressing. Add bell pepper; mix gently. Let cool to room temperature, at least 15 minutes. Add 4 tablespoons parsley and salt and pepper to taste; mix. Scrape into a serving bowl and sprinkle with remaining parsley.

Per serving: 207 cal., 21% (44 cal.) from fat; 4 g protein; 4.9 g fat (0.7 g sat.); 37 g carbo (3.4 g fiber); 428 mg sodium; 0 mg chol