Red Potato Salad With Fresh Tarragon Mayonnaise
Serves 4.
Unpeeled red potatoes contrast beautifully with the bright green of the herbs in this creamy, yet low-fat potato salad. If you're new to fresh tarragon, use 1 tablespoon to start and add more to your taste.
• 10 to 15 small red potatoes, scrubbed
• 3/4 to 1 c. fat-free mayonnaise
• 2 green onions, chopped finely, including greens
• 1/4 c. chopped fresh parsley
• 2 tbsp. chopped fresh or frozen tarragon leaves, thawed
• 2 tbsp. reduced-calorie sour cream
• Salt, pepper
Steam or boil the unpeeled potatoes whole for 15 to 20 minutes, or until soft but not mushy. Rinse under cold water. Drain well. Slice each potato in half, then each half in slices. In large salad bowl, stir together mayonnaise, green onions, parsley, tarragon and sour cream. Using a rubber spatula, gently fold in potatoes. Season to taste with salt and pepper; serve warm or chilled.
Nutrition information per serving:
Calories280
Carbohydrates64 g
Protein6 g
Fat1 g
including sat. fat1 g
Cholesterol3 mg
Sodium340 mg
Calcium47 mg
Dietary fiber6 g
Diabetic exchanges per serving: 4 bread/ starch exch.,
Tarragon Vinegar
Makes 1 quart.
Tarragon vinegar is an easy gift to make for friends.
• 1 quart distilled white vinegar or white wine vinegar
• 1 c. fresh tarragon leaves
• Sprigs of fresh tarragon for garnish, optional
In large, nonreactive 2-quart saucepan, heat vinegar to boiling. Remove from heat. Add tarragon leaves. Cover and let stand at room temperature 48 hours. Strain. Pour vinegar into decorative pint jars, adding one sprig of tarragon to each jar, if desired.
Creamy Tarragon Spread
Makes 1 1/4 cups.
Use this creamy spread as a dip or sandwich filler, or thin it with extra yogurt for a salad dressing.
• 4 oz. nonfat cream cheese
• 4 oz. part-skim ricotta
• 1/4 c. plain nonfat yogurt
• 2 medium cloves garlic, minced
• 3 tbsp. minced fresh tarragon
• Salt, pepper
In blender or food processor, purée cream cheese, ricotta and yogurt until smooth. Transfer to small bowl. Stir in garlic and tarragon. Season to taste with salt and pepper. Refrigerate 1 hour or until flavors blend.
Nutrition information per serving:
Calories30
Carbohydrates2 g
Protein3 g
Fat1 g
including sat. fat1 g
Cholesterol4 mg
Sodium74 mg
Calcium60 mg
Dietary fiber0 g
Diabetic exchanges per serving: 1/2 lean-meat exch.
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