Potato Salad with Parsley and Chives

"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.


5 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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


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
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


To prepare the dressing, combine the first 6 ingredients in a small bowl.

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.

Jean and Mike Kressy,

Cooking Light

June 2003
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