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Рецепт Mom's Modified Potato Salad

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Порций: 12

Ингредиенты

Cost per serving $0.91 view details

Инструкции

  1. Salad: Put potatoes and Large eggs in large pot of cool water and bring to gentle boil. Simmer till potatoes are just tender, about 15 min.
  2. While potatoes and Large eggs cook, halve celery stalks lengthwise and chop; quarter dill pickles lengthwise and chop; quarter carrots lengthwise and chop. Combine onions, celery, radishes, pickles and carrots in large bowl.
  3. Plunge Large eggs into bowl of ice water; let stand 5 min. Drain potatoes in colander; let cold 15 min. Peel and halve Large eggs. Remove and reserve yolks for Dressing. Chop whites and add in to vegetables. Peel potatoes, cut into 1-inch cubes and mix with vegetables.
  4. Dressing: In medium bowl, combine lowfat sour cream, mayonnaise, vinegar, prepared mustard, sugar, salt and pepper. Place egg yolks in wire strainer and push through with spoon into dressing. Whisk to combine.
  5. Fold dressing into Salad and refrigerate2 hrs. Garnish with parsley before serving.
  6. This recipe yields 12 to 14 servings.
  7. Comments: Gordon McKnight's mother has made her version of this creamy potato salad for 40 years. He says his rendition is not a drastic departure from hers or possibly the salads made by his two sisters. Furthermore, it has tradition. It was a summer staple in his parents' house, then his, and now his daughter makes it in her home.

Nutrition Facts

Amount Per Serving %DV
Serving Size 223g
Recipe makes 12 servings
Calories 348  
Calories from Fat 222 64%
Total Fat 25.12g 31%
Saturated Fat 7.13g 29%
Trans Fat 0.0g  
Cholesterol 89mg 30%
Sodium 451mg 19%
Potassium 600mg 17%
Total Carbs 26.7g 7%
Dietary Fiber 3.1g 10%
Sugars 9.01g 6%
Protein 5.42g 9%
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