Potato Salad with Parsley and Chives

Photo: Bullmarket

"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.

Yield: 5 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 25%
  • Fat: 4.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 5.2g
  • Carbohydrate: 27.8g
  • Fiber: 3.1g
  • Cholesterol: 7mg
  • Iron: 2.4mg
  • Sodium: 289mg
  • Calcium: 79mg

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

Preparation

  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.
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