Light Potato Salad

"For years, we grew several varieties of potatoes, but keeping ahead of the beetles was a full-time job. Finally, we decided to call it quits, and we gave up growing potatoes. But we'll never stop eating them." Mike Kressy

Yield 5 servings (serving size: about 1 cup)

Ingredients

• Dressing:
• 1/4 cup light mayonnaise
• 1/4 cup fat-free sour cream
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black peppercorns
• 
  Salad:
• 4 cups cubed Yukon gold potato (about 1 1/2 pounds)
• 1/2 cup chopped celery
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1/4 cup frozen green peas, thawed
• 1/4 cup chopped fresh chives

Preparation

To prepare the dressing, combine the first 6 ingredients in a small bowl.

To prepare the salad, place potato in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer 9 minutes or until tender. Drain and cool. Combine the dressing, potato, celery, parsley, peas, and chives in a large bowl, and toss well.

Nutritional Information

Calories:173 (25% from fat)

Fat:4.9g (sat 1.1g,mono 1.4g,poly 2.1g)

Protein:5.2g

Carbohydrate:27.8g

Fiber:3.1g

Cholesterol:7mg

Iron:2.4mg

Sodium:289mg

Calcium:79mg

Jean and Mike Kressy, Cooking Light, JUNE 2003