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Potato Salad with Parsley and Chives

Yield 5 servings (serving size: about 1 cup)
"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

  • Dressing:
  • 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
  • Salad:
  • 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

Nutrition Information

  • calories 173
  • caloriesfromfat 25 %
  • fat 4.9 g
  • satfat 1.1 g
  • monofat 1.4 g
  • polyfat 2.1 g
  • protein 5.2 g
  • carbohydrate 27.8 g
  • fiber 3.1 g
  • cholesterol 7 mg
  • iron 2.4 mg
  • sodium 289 mg
  • calcium 79 mg

How to Make It

  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.