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- 2 lbs Yukon gold potatoes, cut into 1-inch cubes
- 1½ tbsp vegetable oil
- ¼ tsp salt
- ½ cup frozen kernel corn, thawed
- 1 sweet red bell pepper, diced
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh flat-leaf parsley
- Dressing
- 1/2 cup light mayonnaise
- 1/3 cup low-fat sour cream
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp grated Parmesan cheese
- 1 tsp Dijon mustard
- ½ tsp paprika
- ¼ tsp freshly ground black pepper
View Full Recipe at The Cook-a-Palooza Experience
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