Recipe adapted from the Prevent and Reverse Heart Disease Cookbook (Avery, 2014) by Jane Esselstyn and Ann Crile Esselstyn
Ingredients
- 3 pounds small red potatoes, cooked, cooled, and halved
- 3 stalks celery, chopped
- 6 tablespoons unsweetened applesauce
- ¼ cup Dijon mustard
- ½ cup minced shallots
- 2 tablespoons chopped fresh dill (more or less, to taste)
- Freshly ground black pepper
Preparation
Place the cooked potatoes in a large bowl. In a small bowl, combine the celery, applesauce, Dijon mustard, and shallots; stir until well combined. Pour the mixture over the potatoes and stir. Add the dill and pepper to taste.
