The Son's Potato Salad (Bobby Deen) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
6 medium red potatoes, unpeeled |
1/2 cup reduced-fat sour cream |
2 tablespoons mayonnaise |
2 tablespoons dijon mustard |
1 teaspoon lemon pepper seasoning |
1 teaspoon lemon zest |
juice of 1/2 lemon |
1 cup chopped celery |
1/2 cup frozen peas, cooked according to package directions |
1/4 cup chopped fresh parsley leaves |
1/4 cup diced pimento pepper |
1/4 cup chopped red bell pepper |
2 hard-boiled eggs, chopped |
1/4 cup chopped green onion tops |
1 teaspoon salt |
Directions:
1. Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, 10 to 15 minutes. Let cool just to the touch, and then cut into bite-size cubes. Mix together the mayonnaise, Dijon, lemon pepper seasoning, lemon zest and lemon juice in a large bowl.
2. Mix together the celery, peas, parsley, pimento, bell pepper and eggs in a separate bowl. Add in the dressing and potatoes, stir together, and top with green onions and salt. Serve at room temperature.
3. Nutritional Analysis (Per Serving)Calories: 260Total Fat: 8 grams
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