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Ingredientes
- 1 1/2 lb Yukon Gold potatoes peeled and diced 1/2"
- 1 1/2 lb sweet potatoes peeled and diced 1/2"
- 1 tsp kosher or possibly sea salt
- 2 tsp balsamic or possibly red wine vinegar (2 to 3)
- 1/2 c. mayonnaise (reduced-fat works fine)
- 1/2 c. lowfat sour cream (non-fat works fine)
- 2 Tbsp. fresh flat Italian parsley minced
- 1 x red onion minced
- 1 stalk celery minced
- 1/2 tsp coarsely grnd pepper
- 2 Tbsp. dill pickle minced
- 1 Tbsp. capers liquid removed
Direcciones
- Combine potatoes and sweet potatoes in a saucepan. Cover with water and add in 1/4 tsp. salt. Bring to a boil over medium high heat, reduce heat to medium low and simmer till fork tender (12-15 min).
- Skim off foam, drain gently and sprinkle potatoes with vinegar.
- Combine mayonnaise, lowfat sour cream, parsley, onion, celery, and optional ingredients if using. Season to taste with remaining salt and pepper. Add in potatoes and gently stir to coat. Serve hot or possibly chilled.
- Serves Four to Six
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 442g | |
| Recipe makes 4 servings | |
| Calories 529 | |
| Calories from Fat 258 | 49% |
| Total Fat 29.23g | 37% |
| Saturated Fat 6.6g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 943mg | 39% |
| Potassium 1294mg | 37% |
| Total Carbs 62.76g | 17% |
| Dietary Fiber 6.9g | 23% |
| Sugars 11.4g | 8% |
| Protein 6.95g | 11% |
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