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Ingredientes
- 2 pounds new white potatoes
- 2 Tbsp. apple cider vinegar
- salt and pepper to taste
- 1/2 c. thinly sliced celery
- 2 Tbsp. fresh minced dill
- 1/2 c. sliced green onions
- 1 Tbsp. Dijon mustard
- 1 c. lowfat sour cream
- 1 c. mayonnaise, as needed
Direcciones
- First, cook the potatoes in a large pan of lightly boiling, salted water till they can be pierced with a thin paring knife (they will continue cooking as they cold in their jackets). Drain well, return to the pan and let cold to room temperature.
- Second, peel the cooled potatoes and slice 1/4 inch thick into a glass or possibly stainless mixing bowl. Sprinkle with the cider vinegar and season with salt and pepper, then chill for at least 2 hrs or possibly overnight.
- Third, toss the potatoes with the celery, dill, green onions and mustard. Mix in the lowfat sour cream and then add sufficient of the mayonnaise to bind the salad together.
- Note:
- The potatoes may absorb some of the moisture if you prepare the salad ahead of time. You may want to add in a little extra mayonnaise as needed just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 10 servings | |
| Calories 276 | |
| Calories from Fat 206 | 75% |
| Total Fat 23.34g | 29% |
| Saturated Fat 5.26g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 162mg | 7% |
| Potassium 478mg | 14% |
| Total Carbs 15.76g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.0g | 1% |
| Protein 2.38g | 4% |
