"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
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
