Potato Salad with Parsley and Chives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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. Ingredients:
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 |
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 |
Directions:
1. To prepare the dressing, combine the first 6 ingredients in a small bowl.
2. 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.
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