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Red Potato Salad
Servings = 8 | Serving size =1/2 cup salad
This recipe can be multiplied by 2.
This recipe keeps well for about 48 – 72 hours.
| 3 quarts | water |
| 2 lbs | small red potatoes |
| 1/4 cup | reduced-fat mayonnaise |
| 1/4 cup | non-fat sour cream |
| 1 Tbsp | coarse ground mustard |
| 2 Tbsp | curley parsley |
| 1/4 tsp | salt |
| 1/8 tsp | fresh ground black pepper |
Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and let cool for about ten minutes and then chill thoroughly in the refrigerator.
Cut the potatoes into 1/2 to 1 inch pieces. Place in mixing bowl and add mayonnaise, sour cream, mustard, parsley, salt and pepper.
Fold together gently and chill well before serving.
Nutrition Facts
Serving size: about 1/2 cup | Servings 8
Calories 120 | Calories from Fat 9
Amount Per Serving (% Daily Value)
Total Fat 4g (6%) | Saturated Fat 1g (5%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 6 mg (2 %) | Sodium 165 mg (7 %)
Total Carbohydrates 19g (6%) | Sugars 2g
Dietary Fiber 2g (8%) | Protein 3g
Vitamin A 4% | Vitamin C 40 % | Calcium 3% | Iron 5%
Vitamin K 30 mcg | Potassium 547 mg | Magnesium 26 mg
"What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow."
-Winnie the Pooh, Famous bear
The refrigerator light goes on...
The waxy red potatoes hold together better in a salad than russets. Use Yukon Gold potatoes if you don’t want the red skin. The larger red potatoes are easily peeled after boiling – the skins will generally just slip off.
