|
|
SIDE
DISHES - RICE and POTATO
Perfect Potato Salad
|
Perfect
Potato Salad |
|
|
|
Even better the
second day...
|
|
4
lbs |
|
halved baby red potatoes |
|
|
¾
cup |
|
light mayonnaise |
|
|
¼
cup |
|
mayonnaise |
|
|
¼
cup |
|
light sour cream |
|
|
¼
cup |
|
plain nonfat yogurt |
|
|
2
Tbs |
|
white wine vinegar |
|
|
1
Tbs |
|
honey dijon mustard |
|
|
1/3
cup |
|
chopped flat-leaf parsley |
|
|
1/3
cup |
|
snipped chives |
|
|
|
|
salt
and freshly ground black pepper to taste |
|
|
4
large |
|
hard-boiled eggs, sliced |
|
|
1/3
cup |
|
chopped onion |
|
|
1
cup |
|
chopped celery |
|
|
|
|
|
|
1 |
Cook
potatoes in a large pot of salted boiling water
until tender, but still firm and not mushy,
about 10-12 minutes. Drain well and cool to room
temperature. |
|
2 |
In a large
bowl, mix together the mayonnaises, sour cream,
yogurt, vinegar, mustard, parsley, salt and
pepper. Add potatoes, eggs, onion, and celery
and toss to combine with the dressing. Taste and
adjust seasonings as desired. Cover and
refrigerate until ready to serve. |
|
|
|
|
Servings: 8 |
|
|
|
PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey,
This One's A Keeper!- would
make it again. "I
enjoyed it, but another source of protein like chicken would be nice
with it. Overall I think this is a recipe that people should try."
|
|
