Potato Salad With Parsley and Chives |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
|
Cooking Light. June 2003 Ingredients:
1/4 cup light mayonnaise |
1/4 cup nonfat 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 potatoes (about 1 1/2 pounds) |
1/2 cup chopped celery |
1/3 cup finely chopped fresh flat-leaf parsley |
1/4 cup frozen green pea, 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.
3. Drain and cool.
4. Combine the dressing, potato, celery, parsley, peas, and chives in a large bowl, and toss well.
|
|