Recipes: Picnic potato salad

Last update: May 23, 2007 - 2:43 PM

PICNIC POTATO SALAD

Serves 6 to 8.

• 3 lb. medium red, Yukon Gold or Yellow Finn potatoes

• 3/4 c. sour cream

• 3/4 c. mayonnaise

• 2 ribs celery, finely diced

• 2 tbsp. chopped green onions

• 2 tsp. celery seed

• 1/4 c. chopped parsley

• 2 hard-cooked eggs, coarsely chopped

• 1 tsp. dried mustard

• Salt and freshly ground white pepper

• Parsley sprigs, for garnish

Directions

In a large pot of boiling water, cook potatoes for 30 minutes, or until tender but slightly resistant when pierced with a fork. Drain and cool. Do not peel. When cool, cut into 1½-inch pieces and place in a medium bowl.

In a small bowl, combine sour cream, mayonnaise, celery, green onion, celery seed, parsley, chopped egg, dried mustard, and salt and pepper to taste. Mix well. Pour dressing over potatoes and mix gently until coated. Taste for seasoning. Refrigerate at least 1 to 2 hours, or make up to 8 hours ahead. Transfer salad to a bowl and garnish with parsley. Serve cold.

Nutrition information per serving:

Calories 343 Fat 22 g Sodium 162 mg

Carbohydrates 33 g Saturated fat 6 g Calcium 85 mg

Protein 5 g Cholesterol 75 mg Dietary fiber 4 g

Diabetic exchanges per serving: 2 bread/starch, 4½ fat.

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